About this recipe:A super-delicious barbecue beef recipe. Sirloin steak is rubbed with a spicy rub, barbecued to perfection and then served with an avocado-tomato salsa. It's perfect for the warm summer months. Serve with a salad, if desired.
3 avocados, peeled, pitted and diced
1/2 onion, finely chopped
2 plum tomatoes, diced
1 clove garlic, crushed
1 bunch fresh coriander, chopped
1 teaspoon ground cumin
2 teaspoons crushed chillies
3 tablespoons lime juice
3 tablespoons olive oil
salt and black pepper to taste
1 tablespoon sea salt
2 tablespoons ground cumin
1 teaspoon crushed chillies
2 teaspoons ground black pepper
1 tablespoon ground coriander
1 tablespoon chilli powder
1 teaspoon ground cinnamon
1 (675g) beef sirloin steak
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Method Prep:30min › Cook:10min › Ready in:40min
Place the avocados, onion, tomato, garlic and coriander into a mixing bowl. Season with 1 teaspoon cumin, 2 teaspoons crushed chillies, lime juice and olive oil. Season to taste with salt and pepper and stir gently until evenly combined; set aside.
Preheat an outdoor barbecue for medium-high heat and lightly oil the cooking grate. Combine the sea salt, 2 tablespoons cumin, 1 teaspoon crushed chillies, coriander, chilli powder and cinnamon in a bowl; set aside.
Dry the steak with kitchen towels and rub the spice mixture onto both sides. Cook on the preheated barbecue until the steak starts to firm and is reddish-pink and juicy in the centre, about 4 minutes per side. An instant-read thermometer inserted into the centre should read 54 degrees C. Remove the steak from the barbecue, cover with foil and let rest 5 minutes before slicing against the grain. Arrange onto a serving plate and top with salsa to serve.