Barbecued sirloin steaks with a fennel and radish slaw

Serves

Prep Time

Cook Time

Ingredients

4 sirloin steaks

2 small bulbs fresh fennel, very thinly sliced

8 radishes, very thinly sliced

1 tbsp chopped dill

1 tbsp olive oil

1 tbsp wine vinegar

Preheat the barbecue to hot before adding the steaks. Brush the steaks lightly with oil. Season the steaks with a little sea salt and freshly ground pepper.
Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
Remove steaks from heat, loosely cover with foil and rest steaks for 2 to 4 minutes before serving. While steaks are resting toss together the fennel, radishes, dill, oil and vinegar. Serve the steaks with the fennel and radish slaw.

Sirloin steaks are sometimes called Porterhouse or New York steaks. An all-time favourite, sirloin steaks have a fine, yet firm texture and are rich in flavour.
Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.
Rest the steaks on a clean plate in a warm place. Loosely cover the plate with foil, (wrapping too tightly will cause it to continue to cook and to sweat).