Sirloin Steak Buns
The sirloin, or porterhouse, is a wonderful steak that grills to tender perfection in a matter of minutes yet is full flavoured and completely delicious. It sits on one side of the T-bone, the fillet on the other side. It has a thin line of fat on the exterior that, for many, is part of its appeal. This is a modern take on the old-fashioned steak sandwich. This is more delicate, easier to eat, and perfect for casual meals or even party food. We just love the recipe for quick pickled onions. If you make too much, store them in a container in the fridge and use in salads or other meat dishes.
Sirloin Steak Buns
Ingredients
- 125 ml vinegar
- 125 ml water
- 12 g sugar
- 6 g salt
- Small red onion, halved and finely sliced
- 4 brioche buns
- 2 x 250g porterhouse steak
- mayonnaise
- mustard
- small bag rocket
Method
- Make the pickled onions by dissolving the sugar and salt in the vinegar and water in a saucepan placed on high heat until the liquid is boiling. Place the onions in a heatproof bowl and pour over the pickling liquid. Set aside.
- Slice the buns in half and set aside. Season the steaks with salt and pepper. Heat the BBQ grill and cook the steak each side for 3-4 minutes until the steaks are medium-rare. Rest. While the steaks are resting, grill the cut side of the buns until crisp. Slice the steak. Place some rocket on the bottom of the buns. Top with steak. Dress with mayo and mustard and some of the pickled onion. Serve with an ice-cold beer.
Recipe Notes
This recipe was written for The Daylesford Meat Co. They deliver every week to metro Melbourne and across most areas of Regional Victoria. To purchase some of their wonderful meat and have delivered to your door, please head to their website.
