Trim excess sinew from the sirloin and cut into eight 160g portions. Brush with basting sauce and season with sea salt flakes. Place on the grill over hot coals to colour. Move the meat over medium coals and cook slowly to desired temperature – see ‘Meat– cooking temperatures’. Remove the sirloin steaks from the heat and allow to rest for 10–20 minutes in a warm place.
Trim the baby leeks and ensure that they are all uniform in size. Wash thoroughly. Place in a vacuum bag with the butter and thyme. Vacuum seal and
Peel the onions and cut each in half horizontally – keep the onion intact. Place the onion halves over hot coals or in a dry pan, face down, to colour. Transfer the onion halves onto an oven tray and add the stock and melted butter. Place in the oven at 180°C and cook until soft. Once done, almost all the stock and butter should be absorbed and the onions will be a beautiful deep brown colour. Remove from the pan and keep warm. The onions are best served immediately, or you can reheat them before serving.
To assemble, slice each sirloin steak and place on a plate. Arrange two baby leeks and a braised onion half on the plate. Spoon
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