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North Coast Smokehouse Pepper Crusted Sirloin Steak

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Adjust Servings:
1 Sirloin Steak Aim for around 4cm thick
1 tbsp Olive Oil
1 clove Garlic
Rock salt We used North Coast Smokehouse stuff
Black Pepper
1 tsp Butter

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North Coast Smokehouse Pepper Crusted Sirloin Steak

A peppery steak cooked to perfection on the BBQ

    • 25 minutes
    • Serves 2
    • Easy




    I recently got my hands on some smoked salt and pepper from North Coast Smokehouse and I couldn’t think of a better way to showcase these artisan products than with a thickcut, juicy pepper crusted sirloin steak cooked on the BBQ.

    Sirloin has a bigger, beefier flavour than some cuts of beef such as the ribeye, that means that it can take the flavours of a stronger sauce, or in this case, a pepper crust. Ask your butcher for a thicker cut of steak and opt to share one large steak between two people. If you do it this way you can afford to really char the outside and retain a juicy pink centre. The secret to BBQing steak is to have a really hot bed of charcoal burning. That, and allowing the steak to rest after cooking is so important.

    We were using North Coast Smokehouse products which are easy to praise, the pepper has that familiar warmth but adds a hint of smokiness. The salt is a different story though, you can smell the fire and smoke the second you open the jar. It’s incredible the flavour it manages to impart! We picked up the salt and pepper in Ballycastle so it’s only fitting we cook our pepper crusted sirloin there. We fired up the Weber GoAnywhere on Ballycastle beach and enjoyed a beautiful sunny day in May.

    Make a simple paste with garlic and oil for the salt and pepper to stick to. This requires a pestle and mortar but if you don’t fancy packing these in your beach bag, you can do that in advance.

    Give this pepper crusted sirloin steak a go on your next BBQ and you’ll impress your guests with ease! If you want to hear more about our journey to meet the guys in charge of North Coast Smokehouse, you should check our blog!

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    Get your steak out of the coolbox and allow it to come to room temperature. Light the BBQ and get it searingly hot.


    Meanwhile, mash your garlic up with a pinch of salt in a pestle and mortar and then add the oil to make a paste.


    Rub the steak with the garlic paste and sprinkle with a little more salt then coat liberally with the cracked black pepper. It's a thick steak so it can take it. Press it on with your hand so it doesn't fall off.


    When the BBQ is hot, lay your sirloin across the grill. Let it cook for around 3 minutes or until the underside is nicely charred and then turn over and cook again.


    When both sides are nicely charred, you've hopefully got a nice rare steak. Close the lid of your BBQ for about a minute for a medium steak. That's what we went for.


    Get your steak off the grill and set a teaspoon of butter on top. Wrap in foil and leave to rest for around 5-7 minutes.


    When rested, unwrap your steak (don't lose the juices from the foil) and transfer to a chopping board. Slice the steak against the grain and pour the reserved juices on top. Tuck in, if you've followed this recipe, thank you so much for trusting us with what was an undoubtably expensive piece of meat! I hope we did it justice!

    Mark T

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