Recipes, Beef Recipes

Sirloin steak recipe w/ grilled asparagus salad

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An expression of summer and the joys of cooking over fire, this simple, fresh sirloin steak recipe is a pleasure to cook and a delight to eat. If you’re going to the effort of lighting the barbecue—which is essential here – then it’s only natural to cook some of the other elements of the dish on there as well. Luckily, asparagus, that beautiful, complex plant heralding the British summer, is ideally suited to the smoke and char of barbecue cooking. With smoky notes woven throughout, a sharp dressing, and crisp leaves, this dish comes alive. The steak, bone-in, offers extra flavour and protection from the heat, allowing for a longer cook time and enhancing that unmistakable, grilled taste.

Sirloin steak and asparagus spears on a barbeque grill

Serves 2

Ingredients

Method

  1. Take the steaks out of the fridge at least 1-hour before cooking to reach room temperature.
  2. Light your barbecue and allow the flames to burn down until the charcoal or wood is burning grey/white.
  3. Rub the steaks with a little oil and season generously with salt.
  4. Place the steaks on the grill. Start on a hot part of the grill to get a good sear, then move them to a cooler section, flipping every 30-seconds. This slower cooking on a cooler part of the grill, along with regular flipping, helps the steaks cook evenly for a perfect medium-rare. Cook for 8-10 minutes, then rest for 15-minutes. If your barbecue has a raised area, place the steaks there to continue absorbing smoke flavor while resting.
  5. Halve the lemon and place it cut side down on the grill for 10-12 minutes. Remove and allow to cool.
  6. Drizzle the asparagus with oil, season with salt, and place on the hottest part of the grill. Cook for 3-4 minutes, flipping occasionally until charred and tender.
  7. Transfer the asparagus to a salad bowl with the fresh salad leaves.
  8. In a small bowl, squeeze the grilled lemon, add a tablespoon of Dijon mustard, a pinch of salt, a grind of black pepper, and a tablespoon of vinegar. Gradually whisk in 5 tablespoons of olive oil. Adjust seasoning to taste.
  9. Toss the salad with the dressing and serve alongside the steaks.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.