Creating exciting summer platters for outdoor entertaining can be a challenge. Celebrity New Zealand chef Alison Lambert has a Spiced BBQ Sirloin Beef, Tomato & Onion Salad that your guests will adore.
Begin by making the marinade for the beef (for best results, prepare one day in advance). Place the oil, soy, sugar and Korean chilli pepper in a large bowl, mix into paste. Add the garlic and ginger and mix again. Cover the beef with the marinade and refrigerate overnight.
Make the salad by placing the sliced onion in a bowl, sprinkle with salt and let soak for 10 minutes. Cover onions with warm water and allow to sit for another 10 minutes. Rinse and drain. Add lime juice and salt, let rest until the onions start to turn pink (about 30 minutes).
Cut the tomatoes in half and slice very finely.
Mix the onions with the sliced tomatoes, oil and herbs. Add salt if necessary. Set aside.
To cook the beef: Heat the barbecue up to a very hot heat. Remove as much marinade as possible. Place the beef pieces onto the griddle part of the barbecue and sear all sides so it has a char crust on the outside.
Turn the heat down and close the lid or cover with tin foil and cook for 8–10 minutes, turning so it cooks evenly. Medium to rare meat should take no more than 10 minutes.
Remove from the barbecue and cover with foil and let rest for 10 minutes.
To serve: Cut the beef into ½ cm slices and pour over any juices that have seeped out. Sprinkle with a little sea salt and serve the tomato and onion salad alongside.