Orange mustard barbecue steaks
4 Sirloin steaks
Finely grated rind and juice of one small orange
1 tbsp Seeded mustard
1 tbsp Honey
Extra orange, sliced
Salad leaves to serve
- Brush each sirloin steak lightly with oil and season with salt and pepper. Combine the orange rind and juice, mustard and honey and rub over steaks.
- Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only. Barbecue orange slices for a few minutes on each side while the steaks cook.
- 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 5 minutes. Pile salad leaves, steak and barbecued orange slices on plates to serve.
- Ensure the barbecue is hot before you cook. Make it hot enough to sizzle the steak as it makes contact with the plate or grill.
- Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round, blade, and oyster blade.