MLA Orange Mustard Barbecue Steaks

Method

Brush each sirloin steak lightly with oil and season with salt and pepper. Combine the orange rind and juice, mustard and honey and rub over steaks.

Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only. Barbecue orange slices for a few minutes on each side while the steaks cook.

Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes. Pile salad leaves, steak and barbecued orange slices on plates to serve.

Tips:
Ensure the barbecue is hot before you cook. Make it hot enough to sizzle the steak as it makes contact with the plate or grill.

Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, sirloin, round, blade, and oyster blade.

Dietary Substitutions

For Keto:

• Substitute juice of orange juice and zest with lemon or lime juice and zest.
• Replace honey with monkfruit syrup
• Substitute extra orange slices with lemon slices.

For Paleo:

• Reduce the amount of honey in recipe by half or replace with date paste.

For Whole30:

Substitute honey in recipe with date paste.