INGREDIENTS
- 340g sirloin steak tails
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon lime zest
- 2 tablespoon Asian chili sauce
- 1 teaspoon sesame oil
- 2 teaspoon fresh lime juice
- 1 teaspoon fresh ginger, minced
- 1 tablespoon soy sauce
- 3 medium shallots, minced
- 1/2 jalapeño pepper, minced
- 1/4 teaspoon salt
- 118ml olive oil
- 85g mesclun greens
METHOD
- Combine garlic, salt, pepper, lime zest, Asian chili sauce and sesame oil in a flat glass dish or n a heavy resealable bag. Place sirloin tails in the marinade and cover or seal and marinate in refrigerator for 6 hours, or overnight.
- Preheat barbecue on HIGH heat.
- To prepare dressing, whirl lime juice, ginger, soy sauce, shallots, jalapeño pepper and salt in a food processor for 20 – 30 seconds. With motor running, gradually add olive oil in a thin stream. Pour into a small saucepan, and heat gently on the side burner just until bubbling.
- Reduce barbecue temperature to MEDIUM, and lightly brush cooking grids with vegetable oil to prevent sticking. Place beef on the grids and grill for 2 minutes, quarter turn for 2 minutes, turn over for 2 minutes, and a final quarter turn for 2 minutes to give beautiful looking grid marks to your beef!
- Thinly slice beef and arrange on top of mesclun greens. Pour warm dressing over the top and serve immediately.
