Sirloin is a lovely cut of meat as it has just the right amount of fat to keep it lovely and tender while it cooks, and this is simply the best way to cook it. I recommend you use a barbecue with a lid or a large, smoking-hot griddle pan.
927 CALORIES | 36G FAT | 14G SATURATES | 2G CARBS | 2G SUGAR | 1G SALT | 148G PROTEIN | 0.8G FIBRE
SERVES 4–6
2–3kg sirloin steak
2 teaspoons olive oil
sea salt and freshly ground black pepper
tinned hearts of palm, sliced
200g green salad, including rocket
balsamic vinaigrette
1. Preheat the grill to at least 220°C/gas mark 8.
2. Rub the steak all over with a little oil and season with salt and pepper.
3. Sear the steak on the grill for 2–3 minutes, then turn and sear again for another 2–3 minutes. Repeat this until the beef has rotated fully and is seared on all sides, then rest for 15 minutes. (If you are using a barbecue with a lid, ensure it is closed while the meat rests.)
4. Transfer the meat to a board and rest for a few further minutes, then slice into large steaks.
5. Serve with sliced hearts of palm and some fresh green salad, drizzled with a little balsamic vinaigrette.
