Chargrilled beef sirloin
Australian celebrity chef Matt Moran predominantly breeds sheep at the family farm, but, he says "we’ve always had a small herd of cattle, too. We like to vary the breed and try new ones as much as possible, the latest being angus and cross-shorthorn. Not surprisingly, we have steak pretty often, at least once a week, and I get cravings for it every now and then. This is how I serve it up for the family". Read more about Matt's love of beef.
|4||Beef sirloin, steaks, 200g each|
|1 serving||Olive oil, for drizzling|
|½ bunch||Chives, chopped|
|2||Lemons, halved, to serve|
- To make the celeriac puree, melt the butter in a heavy based saucepan over medium heat, then add the shallot and garlic and cook for 3-5 minutes, until softened. Add the celeriac and cook for 5 minutes, then pour in 2 ½ Tbsp water and cook for a further 8-10 minutes, until the celeriac is tender. Transfer to a blender with the lemon zest and juice and blend to combine. Add the cream and blend to mix in. Continue to blend, slowly adding the olive oil to emulsify. Press through a fine-meshed sieve into a bowl and season with salt and pepper to taste. Cover and keep warm.
- Heat a chargrill pan over medium heat. Season the steaks and drizzle over the olive oil. Grill the steaks for 2-3 minutes, until lightly charred, then rotate to create cross-hatched grill marks and cook for a further 1 minute. Turn over and repeat the process. This will result in rare to medium-rare steaks.
- Place the steaks on serving plates and sprinkle with chives, then grate over horseradish, to taste. Serve with the celeriac puree and lemon halves.