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Bone-in sirloin with ponzu glaze

We’ve partnered with Matt Burgess, current Executive Chef at Caravan, to bring you four brand-new and restaurant quality BBQ recipes to cook at home.

Ponzu is a classic Japanese condiment that uses soy sauce and citrus flavours as its base. Here, Matt partners it with our grass-fed Bone-in Sirloin for a rich, sweet and salty flavour. Serve with sticky rice and pickled cucumbers, not forgetting to pour the steak juices over the rice.

Time

20 mins

Serves

2

Difficulty

Easy

Ingredients

• 1 x Field & Flower Bone-in Sirloin Steaks (560g)

For the ponzu glaze:
• 200g light soy sauce
• 2 cinnamon sticks
• 200g palm sugar
• 100g orange slices
• 100g water

Instructions

1. Remove your steak from its packaging, pay dry with a kitchen towel and bring to room temperature. There’s no need to season your steak.

2. Preheat your BBQ with a target temperature of 200°C-250°C.

3. Make the ponzu glaze by bringing all the ingredients to the boil and cooking for 10-15 minutes on a medium heat (or until thickened). Leave to cool with all the ingredients inside, then strain to remove the orange pieces and cinnamon sticks.

4. Place the steaks onto the grill using tongs. Lay them down and leave to develop clearly defined searing marks.

5. Close the lid and turn after 3-4 minutes, preferably moving the steaks to a different area of the grill. This makes sure you’re placing the uncooked side of the steak on a freshly hot area.

6. Remove the steaks from the BBQ, place onto a plate and pour over the ponzu glaze.

7. Let the steaks rest for 2-3 minutes then slice and serve with steamed rice, pouring the resting juices over the rice.

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