- Serves 4
- Preparation time 10 minutes
- Cooking time 45 minutes
- 4 Sirloin Steaks
- 1 tbsp Olive Oil
Smokey barbecue relish- 1 large Onion
- 4 cloves of Garlic
- 1 tbsp extra virgin Olive Oil
- 2 Bay Leaves
- 2 whole dried Chillies
- 2 tsp Mustard Powder
- 2 tbsp Smoked Paprika
- 1 tsp Sea Salt Flakes
- 400g can Chopped Tomatoes
- 90g Brown Sugar
- 80ml Worcestershire Sauce
- 90g Honey
- 1 tbsp Red Wine Vinegar
Green Peppercorn salt- 2 tbsp tinned or bottled Green Peppercorns removed from brine
- 2 tbsp Sea Salt Flakes
- To make the smoky barbecue relish, place the onion and garlic in a food processor and blitz until finely chopped.
- Heat the oil in a medium saucepan over a high heat. Add the onion mixture, bay leaves and chillis and cook, stirring, until the onion is soft. Add the mustard powder, paprika and salt and cook for 30 seconds.
- Add the tomatoes, sugar, Worcestershire sauce, honey and vinegar and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 20-25 minutes or until thickened. Discard the bay leaves and chillies.
- Preheat a heavy frying or griddle pan or barbecue to high heat.
- To make the green peppercorn salt, place the peppercorns in a mortar and pound with a pestle until crushed. Add the salt and mix to combine.
- Brush each steak with a little olive oil and sprinkle a little of the peppercorn salt over one side of each steak. Place the steaks into the pan, with the salted side down and cook the steaks for three minutes each side for medium-rare or until cooked to your liking.
- Set aside steaks to rest for three minutes. Slice the steaks or leave them whole, top with the peppercorn salt and serve with the barbecue relish on the side.
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