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Maggie's Kitchen. |
Crushed (but not pounded):
2 lilly pilly leaves or fresh bay leaves, crumpled
1 clove of garlic, sliced
1 tsp juniper berries (or fresh lilly pilly berries)
1/4 tsp grated orange zest
Ground black pepper
200g thick camel scotch fillet (I used sirloin steak)
- Top steak with lilly pilly mixture and pour olive oil over.
- Marinade overnight.
- Remove the steak from the fridge 1 hour before cooking.
- Scrape off excess marinade and season with salt.
- Grill on high heat until desired doneness
- Drizzle with extra virgin olive oil and rest for a few minutes.
- Serve with rocket leaves and Honey Date Relish
Honey Date Relish
1 small shallot, thinly sliced
50g honey dates , halved and stoned
1/8 cup white balsamic vinegar
Juice of 3/4 orange
1/4 tsp finely grated orange zest
1/4 large fresh bay leaf
1/4 stick cinnamon
- Saute the shallot for 5 mins.
- Toss in the dates then deglaze the pan with balsamic vinegar.
- Cook until syrupy.
- Pour in half the orange juice and simmer until dates have absorbed the juice.
- Add the remaining orange juice along with the remaining ingredients.
- Cook until mixture thickens.
- Remove the cinnamon stick and sesaon with salt and pepper.
(Recipe from here)
