biltong spiced sirloin
on the bone
The word “sirloin” derives from the ”surloine”, itself derived from the Old French word ”surloigne” (variant of ”surlonge”), that is, ”sur” for above’ and ”longe” for ‘loin’. A commonly-repeated anecdote claims that the name is derived from an occasion when King James I of England, while being entertained at Hoghton Tower during his return from Scotland in 1617, was so impressed by the quality of his steak that he “knighted” the loin of beef, which was referred to thereafter as “Sir loin”. There is no reliable evidence for this explanation but let us not spoil this lovely peace of steak with boring facts.
COMPLIMENTARY TO THE DISH
Sweet corn mealies with butter and paprika
2 tbsp whole coriander seeds
1 tbsp black peppercorns
4 tsp brown sugar
1tbsp coarse salt
½ tsp dried chilli flakes
4 sirloin on the bone steaks
1 tbsp mustard powder
2 tbsp white vinegar
¾ cup condensed milk
For the biltong spice, lightly toast the coriander seeds and peppercorns in a dry frying pan until just fragrant, taking care not to burn them.
Place in a pestle and mortar with the sugar, salt and chilli flakes. Grind to a coarse powder. Rub the steaks with olive oil and sprinkle both sides with the biltong spice.
Place your steaks on the grill and cook the steaks for 3-4 minutes per side for medium rare, or 5 – 7 minutes for medium to well. While steaks are on the grill, dissolve the mustard powder in the vinegar. Add to the
condensed milk and whisk till thickened. Slice the steak and serve with the mustard mix and suggested side dishes.