Beef, Pork and Lamb

Spiced and Peppered Sirloin Steaks

A blend of grey sea salt, black, green and white peppercorns with coriander, thyme and rosemary in a subtle alliance with Cayenne pepper adds a depth of flavor to this beautiful cut of beef. A crisp green salad and a baked potato are natural accompaniments.



Time: 30 minutes
  • Prepare the grill for direct cooking or preheat the broiler.
  • Sprinkle each side of the steaks with 1 tablespoon of the salt blend. Press it in.
  • Drizzle each side of the steaks with a teaspoon of the oil. Let the steaks rest for 15-20 minutes at room temperature.
  • Grill the steaks rare to medium-rare, 3-4 minutes per side depending on the thickness. Let them rest for 5 minutes after taking them off the fire.
  • Finish with a drizzle of the smoked olive oil.
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