2 kg beef sirloin (boneless centre cut), removed from the refrigerator at least 30 minutes prior
1 ½ tablespoons ground Pepperberry
1 ½ tablespoons sea salt flakes
2 teaspoons ground wattleseed
80 ml (1/3 cup) extra-virgin olive oil
2 teaspoons dried lemon myrtle
2 medium (800 g) orange sweet potatoes, peeled and cut into 5 mm slices
8 (600 g) field mushrooms
1 bunch thyme, leaves removed
Preheat a barbecue to high.
Score the fat side of the beef in a diamond pattern. Combine the Pepperberry, salt and Wattleseed in a small bowl. Brush the beef with 1 tablespoon of oil and rub with the spices. Place the beef, fat side down, on the barbecue and cook for 5–7 minutes, or until caramelised. Turn and brown the beef all over for another 5–10 minutes. Reduce the heat and continue to cook as desired, ideally by closing the hood on a covered barbecue. Alternatively, the beef can be finished in a 180°C oven for approximately 30 minutes. Turn halfway through. Remove to a plate, cover with foil and rest for at least 10 minutes.
While the beef is resting, combine the remaining oil with the dried lemon myrtle and season with salt. Toss in a bowl with the sweet potato and then cook on the barbecue until tender, turning when browned on one side. Brush the mushrooms with the remaining oil and add to the barbecue. Cook, turning once, until both are tender.
To serve, slice the beef thinly and serve with the vegetables. Scatter with the thyme leaves and Kakadu Plum Powder
Recipe originally created by Life Style Food