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Sirloin steaks with tomato, ricotta and quick onion pickle

You'll need

4 beef sirloin steaks (about 200gm each), at room temperature 2 tbsp oregano, plus extra to serve 2 garlic cloves, coarsely chopped Finely grated rind and juice of 1 lemon 50 ml extra-virgin olive oil, plus extra to serve 1 tbsp balsamic vinegar, plus extra to serve 4 vine-ripened or small oxheart tomatoes, thickly sliced 200 gm mixed cherry tomatoes, halved 100 gm firm ricotta, coarsely crumbled   Quick onion pickle 2 Spanish onions, sliced into thick rounds 1½ tbsp olive oil, plus extra for brushing 1 garlic clove, finely chopped 1 tbsp balsamic vinegar


  • 01
  • Place steaks in a non-reactive oven dish and set aside. Pound oregano, garlic, lemon rind and 1 tsp sea salt in a mortar and pestle to a coarse paste. Add lemon juice, oil and vinegar, season to taste, then pour mixture over steaks, turn steaks to coat and stand to marinate (20 minutes).
  • 02
  • Meanwhile, for quick onion pickle, preheat barbecue to medium-high heat. Lightly brush onion and barbecue with oil, then grill onion, turning occasionally, until tender and browned (3-4 minutes). Transfer to a bowl, add remaining ingredients and set aside.
  • 03
  • Drain steaks from marinade and grill, turning once, until cooked to your liking (2-3 minutes each side for medium-rare) then set aside on serving plates to rest (5 minutes).
  • 04
  • Place tomato on plates, scatter with ricotta and extra oregano and drizzle with extra oil and vinegar to taste. Serve with steaks topped with quick onion pickle.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2013

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