Food
Charcoal Grilled Grass Fed Beef Sirloin with Spring Onions and Miso Butter
Preparation time
15 mins + 24 hrs marinating
Cooking time
25 mins + resting time
Serves
4
Home to more than 550 grape-growing families, the Barossa is one og the world's great wine regions. From the kitchen of wine bar Vino Lokal comes chef Ryan Edward's delectable, grass-fed sirloin. With the additional peppery zest of Yuzukoshõ butter, there's no better match for the robust tannins of the regions' signature varietal, perfectly expressed in the generous Schwarz Wine Co Shiraz, a Vino Lokal specialty from one of the Artisans of Barossa.
Ingredients
400g Wagyu or dry aged Sirloin steak
80g shio koji
2 bunches of spring onions (shallots), tops and bottoms removed, and stems cleaned
80g shiro miso
100g unsalted butter, softened
30g Yuzukoshõ
Micro herbs to garnish
Method
1. Rub sirloin all over with shio koji and place on a baking rack over a tray in the fridge overnight.
2. Place spring onions in a non-reactive dish and add miso. Rub all over the onions until they are equally coated. Cover and refrigerate overnight.
3. In a mixing bowl, mix the butter and Yuzukosho¯ until a smooth consistency is achieved. Alternatively, use a food processor to combine. Spoon the mixture along the edge of a piece of plastic wrap. Roll tightly to form a uniform log shape, twisting the ends to enclose. Refrigerate until firm. Place in fridge. Slice into rounds to serve.
4. Preheat your barbeque or grill plate to high. Remove beef from fridge 20 minutes before cooking, to bring it to room temperature. Wash off the shio koji with water and pat dry. Rub beef with grapeseed oil and place on the grill. Cook for 9 minutes each side for medium rare or until cooked to your liking (or beef has an internal temperature of 53-55°C). Remove and rest, covered loosely in foil for 3 minutes. Lower heat, place spring onions on the grill, cook 3-5 minutes or until charred and soft.
5. Once well rested, slice the beef in 1cm thick pieces, top with miso fermented spring onion warm from the grill and a round of the Yuzukoshõ compound butter. Garnish with micro herbs.
Wine Match: Schwarz Wine Co Shiraz 2017