Serve up a stunning steak on the BBQ with zhoug dressing, a Middle Eastern green hot sauce. This recipe also works well cooked in a pan so we have given you both ways to choose from.
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Easy
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Ingredients
sirloin steak 2
mixed leaf salad 100 g
sugar 1 tsp
extra-virgin olive oil 2 tbsp
lemon 1 (juice)
ground cumin ½ tsp
ground coriander ½ tsp
chilli flakes ½ tsp
fresh parsley 1 handful (chopped)
fresh coriander 1 handful (chopped)
mixed chillies 60 g (diced)
garlic cloves 1 (crushed)
Method
Remember to allow your steak to come to room temperature before cooking and season with sea salt and ground black pepper.
BBQ: If you want to try cooking your steak dirty style, you can sear it directly on the charcoal for 2 minutes on each side. Then set up your BBQ for indirect cooking. I like to add a lump of soaked wood for smoke then pop the steak back on the grill until cooked to your liking.
Close the lid, cook at 150°C until the steak reaches an internal temperature of 58°C for medium-rare.
You can also cook the steak on a regular grill barbecue or using a pan.
Pan method: Use a heavy based frying pan for the best results. Heat the pan on a high heat until very hot. Drizzle in a dash of oil. Add the steak to the pan and cook on each side for around 3 minutes, for medium-rare. Rotate every minute for an even crust. Depending on the thickness of your steak and how you like it, you may need to adjust the cooking time.
Leave your steak to rest and keep warm before slicing to have it as juicy as possible.
To make the zhoug. Deseed and finely dice the mixed chillies. Crush the garlic clove. Finely chop the fresh coriander leaves and stalks and parsley leaves. Juice the lemon.
In a bowl combine the spices, herbs and chillies. Stir in the lemon juice and extra virgin olive oil. Season to taste with salt, pepper and sugar.
Slice the steak and serve drizzled with a generous amount of zhoug and salad leaves
