MLA Aussie Orange-Mustard Sirloin Steaks
- Prep time 15Min
- Cook time 8Min
- Technique Grill
- Meat Beef
- Cut Sirloin
- Serves 4
Grilled Aussie sirloin steaks with a sweet and tangy orange-mustard glaze.
Ingredients
- 4 Aussie sirloin steaks
- Finely grated zest and juice of 1 small orange
- 1 tbsp wholegrain (seeded) mustard
- 1 tbsp honey
- 1 orange, sliced, for serving
- Mixed salad leaves, for serving
Method
Brush each sirloin steak lightly with oil and season with salt and pepper.
In a small bowl, combine the orange zest, orange juice, seeded mustard, and honey. Brush the mixture evenly over both sides of the steaks.
Preheat the barbecue flat plate or char-grill to high heat before adding the steaks. Cook on one side until the first sign of moisture appears, then turn once only. Barbecue the orange slices for a few minutes on each side while the steaks cook.
Test the steaks for doneness with tongs. Rare will feel soft, medium will feel springy, and well done will feel very firm.
Remove the steaks from the heat, loosely cover with foil, and rest for 5 minutes.
Serve the steaks with mixed salad leaves and the barbecued orange slices.
Tips:
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 cuts for barbecuing include tenderloin (fillet), ribeye (scotch fillet), sirloin (porterhouse/New York), T-bone, round, blade and oyster blade.
Dietary Substitutions
For Keto:
- Substitute the orange juice and zest with lemon or lime juice and zest.
- Replace honey with monk fruit syrup.
- Substitute extra orange slices with lemon slices.
For Paleo:
- Reduce the amount of honey in recipe by half or replace with date paste.
For Whole30:
Substitute honey in recipe with date paste.
