Tiffany Sawyer Tasmanian Pepperberry Charred Grassfed Sirloin
- Prep time 1Hr, 30Min
- Cook time 1Hr
- Technique Sear
- Meat Beef
- Cut Sirloin
- Serves 4
Savour the flavour of grassfed Australian sirloin, charred with Tasmanian pepperberry and served with achili pomegranate ezme, bush tomato dust, and lemon myrtle whipped bone marrow butter. A bold Aussie beef recipe celebrating native spices.
Ingredients
Sirloin Dust
- 75 g Tasmanian mountain pepperberry (Aussie spice)
- 60 g bush tomato dust (Aussie spice)
- 30 g fresh mustard seeds, whole
- 60 g white sesame seeds, whole
- 30 g wattleseed (Aussie spice)
- 90 g Tasmanian salt, finely ground
Achili Pomegranate Ezme
- 900 g heirloom or vine-ripened tomatoes, finely chopped
- 3 jalapeño or serrano chillies, roasted, skinned and deseeded, small dice
- 450 g red onions, medium chopped
- 700 g red bell peppers, roasted, peeled and chopped
- 15 g Aleppo pepper, dried
- 85 g parsley, stalks removed, roughly chopped
- 40 g mint, stalks removed, roughly chopped
Lemon Myrtle Whipped Bone Marrow Butter
- 2.25 kg bone marrow, cut lengthwise and roasted
- 450 g high-quality cultured butter (Plugra, Kerrygold, or Vital Butter)
- 40 g bush tomato dust (Aussie spice)
- 60 g lemon myrtle (Aussie spice)
- 15 g Tasmanian smoked salt
- 15 g kosher salt
- 7 g ground black pepper
- 30 ml avocado oil
Dressing
- 120 ml fresh-squeezed lemon juice
- 240 ml extra virgin olive oil
- 60 ml pomegranate molasses
- 60 g chilli powder
- 60 g sumac
- 15 g kosher salt
- 2.5 g freshly ground black pepper
Garnish
- Fried sunchoke chips
- Micro beet leaves
Method
Sirloin
- Remove steaks from the fridge 1½ hours before searing.
- Dust each steak thoroughly with the sirloin spice mix. Allow to rest at room temperature for 1½ hours.
- Sear steaks on an open flame or griddle for 3 minutes per side.
- Rest steaks for 3 minutes before serving.
Achili Pomegranate Ezme
- If using a food processor, chop all ingredients (except the tomatoes) into large pieces. Pulse until roughly combined.
- Add the tomatoes and pulse 6–8 times to retain slightly chunky pieces.
Lemon Myrtle Whipped Bone Marrow Butter
- Preheat oven to 200°C (400°F).
- Place bone marrow bones on a small baking tray, season with salt, pepper, and drizzle with avocado oil. Roast for 20–30 minutes until marrow is bubbling.
- Scoop roasted marrow into a food processor or a stand mixer bowl. Add butter, bush tomato, lemon myrtle, salts, and pepper.
- Whisk on medium-high until smooth and fully incorporated. Season to taste.
- Store in an airtight container in the fridge for at least 2 hours. Remove 20 minutes before serving to soften.
Fried Sunchoke Chips
- Clean sunchokes and shave finely using a Japanese microplane or mandoline.
- Fry quickly in oil at 190°C until crisp.
- Season with salt and a light dusting of lemon myrtle.
Dressing
- Add all ingredients except oil to a blender or food processor.
- Blend on low-medium speed while slowly adding oil until fully incorporated.
- Combine with the Ezme mixture before serving and adjust seasoning as needed.
Serving
- Serve the charred sirloin with a dollop of lemon myrtle bone marrow butter, a portion of Achili pomegranate Ezme, fried sunchoke chips, and micro beet leaves.
