Barbecued Beef Sirloin Recipe
By Bernhard Veller

Barbecued beef sirloin with three spontaneous salads recipe by Bernhard Veller.

©Mike Carelse
Barbecued Beef Sirloin Recipe by Bernhard Veller.

Ingredients

1 whole sirloin (allow 200 g per person; a wet-aged sirloin is best) 
Himalayan rock salt and freshly ground black pepper 
Dijon mustard 

Cucumber Salad 
1 medium English cucumber 
125 ml fresh cream 
juice of ½-1 lemon 
Himalayan rock salt 
chopped fresh dill (or freeze-dried) 

Mushroom Salad 
250 g streaky bacon 
2 eggs, hard-boiled 
1 ½ punnets of button mushrooms 
30 ml grapeseed oil 
juice of 1 lemon 
4 ml Himalayan rock salt 

Three-bean Salad
1 x 410 g tin Di Napoli Pois Chiques (chickpeas) 
1 x 410 g Di Napoli Brown Borlotti Beans (brown haricot beans) 
1 x 410 g Di Napoli Red Kidney Beans 
10-15 Rosa tomatoes, halved 

Three-bean Salad Dressing 
25 ml extra virgin olive oil 
1 lemon, freshly squeezed 
sprigs of fresh coriander, chopped 
2.5 ml Himalayan rock salt 
1 clove garlic, crushed 
5 ml sugar

Recipe

Serves 6

Before putting the sirloin on the grid, remove the sinew that lies just below the fat layer. Place the whole sirloin onto a moderately hot fire. Cook for 25-30 minutes, depending on how rare you want the meat, turning the meat frequently. 

For the cucumber salad, slice the cucumber into wafer-thin slices. Mix the cream, lemon juice, salt, and dill together and stir into the cucumber. Allow the salad to stand for about 20 minutes before serving. This allows for some of the moisture to draw out of the cucumber. 

For the mushroom salad, fry the bacon until very crispy. Break into small bits. Chop up the hard-boiled eggs. Slice the mushrooms and place them in a small salad bowl. Combine the grapeseed oil, lemon juice, and rock salt, drizzle over the mushrooms and toss lightly. Allow standing for 30-40 minutes to soften the mushrooms. Sprinkle the egg and bacon on top just before serving. 

For the bean salad, combine beans and tomatoes in a bowl. Mix all the dressing ingredients together, pour-over, and toss until everything is coated. 

Thinly slice the cooked sirloin and season lightly with salt and freshly ground black pepper. Serve with Dijon mustard and salads. 

Wine Pairing 

Nitída Calligraphy 

By Wendy Toerien