Bring over the family... pour a glass of wine and lets get the steak on. Who doesn't love a beautiful piece of steak and of course a delicious sauce!
But before you start, a few little points to consider. Taking on the advice of Jamie Oliver....
Before you start, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently. You also need to make sure your pan, griddle or barbecue is super hot before you begin – this will help to caramelise the meat, essential for a delicious crust.
During cooking, aim to cook your steak medium-rare to medium – any more and you’ll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook.
After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.
3 Small Brown Onions – sliced
2 tbsp Kakadu Plum Co. Pepperberry Infused Olive Oil
2 x Sirloin or Steak cut of choice
3 tbsp honey
2 ¼ tbsp. white vinegar
¼ cup soy sauce or tamari sauce
½ tbsp. Kakadu Plum Co. milled pepperberry
15g cold butter
1 bunch parsley
3 spring onions
1 tsp seseame seeds
Salt and pepper
Instructions
1. Place onions on a pan with a drizzle of oil and cook until softened. If you wish to caramilise caramelise onions, add 2 tbsp brown sugar. Set aside to cool.
2. Drizzle Kakadu Plum Co. infused native pepper olive oil over steak and season well with salt and pepper on both sides. Heat pan over a high heat and cook for 2 minutes on each side, for medium rare. Remove the steaks from the pan and rest.
3. Deglaze pan with honey then add 2 tablespoons of vinegar, soy sauce and most of the pepperberry, reserving some of the pepperberry to sprinkle over the steak. Add butter to the sauce and stir through.
4. To make salad, place opinions into a bowl with parsley, spring onion, sesame seeds, a pinch of salt, a splash of white vinegar and a little extra olive oil. Toss.
5. Slice the steak and place on a plate. Pour the remaining juices from the board into the sauce, stir through and drizzle the pepperberry honey soy sauce over the steak. Serve with the onion salad.
