Posts tagged thyme
Posts tagged thyme
BBQ Sirloin Steak Provencale
Here’s a nice and a bit different version of a BBQ Sirloin Steak. I call it the “BBQ Sirloin Steak Provencale”, mostly because of the fresh herbs used in the marinade.
INGREDIENTS FOR THE MARINADE (for about 1 lb or 0,45 kg of meat)
Mix ingredients for the marinade. Put sirloin steak and marinade in a plastic bag (or a bowl) used for marinating meat. Marinate the meat for at least 2 hours in the fridge.
Prepare the grill with a small amount of charcoal on one side to make it easy to grill indirectly. I prefer a charcoal grill rather than gas grill but both works fine of course. Be sure not to put too much charcoal on the grill because you don’t want it to get too hot.
Also, soak some of your favorite wooden chips and put them in a proper container or aluminum foil.
When the charcoal is glowing and the meat is ready for the grill, put the meat directly above the glowing charchoal for about 30 seconds on each side. Just to get a nice brown surface. Then quickly move the meat to the other side of the grill. Put the container with the soaked wooden chips on top of the charcoal and put the lid on the grill. Make sure the temperature doesn’t exceed 250 degrees F (ca 120 degrees C). If it gets too hot you can open the lid for a while.
I usually prefer my sirloin steak medium/rare but with this recipe I like it well done as well. It’s all up to you. You can use a digital meat thermometer if you’re not sure when the meat is cooked the way you prefer.
Leg of lamb with fresh thyme, garlic and anchovies.
This is definitely one of my favorites. It’s very easy to prepare but takes quite a while to cook.
INGREDIENTS FOR THE LAMB
INGREDIENTS FOR THE YOGHURT SAUCE
Take your leg of lamb and put it in a roasting pan. Make about 10-20 holes throughout the leg with a sharp thin knife. In each hole, add in a half garlic clove, a half anchovies and a thin sprig of thyme. Then brush the leg with rapeseed oil. Add freshly ground Black Pepper, sea salt and chopped fresh thyme.
Set the oven at about 210°F (or 100°C). Put the roasting pan with the prepared leg of lamb in the middle of the oven. Bake for about four hours. Brush the leg with the juices every half hour. You can add some water to get some more liquid into the pan. During the last 5-10 minutes set the oven at a high heat to get this nice crispy surface of the lamb.
Prepare the yoghurt sauce while the lamb is being cooked. Mix yoghurt with honey and a minced clove of garlic. Put in fridge until the lamb is done.
Serve the lamb with your choice of potatoes and the yoghurt sauce.