Brendon’s BBQ of the week: The Sirloin Steak
This week’s barbecue is a fresh sirloin steak from the award-winning local butchers, May’s Butchers based in Chichester. Brendon has paired this steak with Hennings Wines’ Crusher wine, cherry tomatoes, peppers, aubergines and mushrooms on the BBQ. The veggies have been lightly salted andpeppered with a little bit of oil so they won’t stick. For the steak, Brendon’s tip is to turn the BBQ up to high and once the steak has been placed, the heat should be reduced down to medium. The steak will only take a couple minutes on each side, depending on how thick it is. Once everything is cooked, the steak and vegetables are then accompanied by a fresh salad and a glass of Hennings Wine. The steak should always be left to rest for 5-10 minutes depending on the size, giving the juices time to settle into the steak.