Barbecued Beef Sirloin with Native Flavours - Lyndey Milan
There’s nothing more Australian than a barbecue, so I was delighted to cook this for Craig Starr and his delightful family.
Ingredients
- 2kg beef sirloin (boneless centre cut)
- 1½ tablespoons ground native pepper
- 1½ tablespoon sea salt flakes
- 2 teaspoons ground wattle seed
- 1/3 cup (80ml) olive oil
- 2 teaspoons dried lemon myrtle
- 2 medium (800g) kumara, peeled and cut into 0.5cm slices
- 8 (600g) flat mushrooms
- 1 bunch thyme, leaves removed
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