Photo: William Meppem
- 4 aged beef sirloin steaks (250g each)
- sea salt and freshly ground pepper
- 4 red onions, peeled and cut in half around the equator
- 1/4 cup extra virgin olive oil, plus extra 4 tbsp balsamic vinegar
- 3 tbsp chopped flat-leaf parsley zest
- juice of 1 lemon
Remove the steaks from the refrigerator 2 hours before you intend to start cooking and season liberally with sea salt. Preheat the oven to 140°C. Place the onions in a baking dish, drizzle with olive oil and sprinkle with sea salt. Pour the balsamic over the onions. Roast slowly for about 2 hours or until meltingly tender.
Place the onions in a stainless-steel bowl. Add the parsley, lemon zest and juice and about 1/4 cup olive oil. Season with salt and pepper. Set aside. Preheat the barbecue until hot.
Splash the steaks with olive oil and shake off any excess. Grill the steaks for 2 1/2 minutes (if you have a grill with bars, halfway through cooking, rotate the steaks 90 degrees to get nice char marks). Turn the steaks over and cook the other side for 2 1/2 minutes (for rare), or until cooked to your liking. place the steaks on a plate, cover with foil and keep near the barbecue, so they stay warm, to rest for 10 minutes.
Carve each steak into 1cm slices, then place on dinner plates. Spoon the onion salad over the steaks. Accompany with chips or roast potatoes and a green salad.
- Main Ingredients - Beef
- Occasion - Barbecue, Australia Day, Father's Day, Anzac Day