Barbecued beef sirloin with native flavours

Barbecued beef sirloin with native flavours

Taste of Australia
5 mins
Cooking time
50 mins
Stuart Scott

There’s nothing more Australian than a barbecue, so I was delighted to cook this for Craig Starr and his delightful family who run Gold Creek Station outside Canberra – that is, after I had rounded up sheep, watched one being shorn and driven a tractor!


Quantity Ingredient
2kg beef sirloin, removed from the fridge at least 30 minutes prior to cooking
1 1/2 tablespoons ground native pepper
1 1/2 tablespoons sea salt flakes
2 teaspoons ground wattleseed
80ml extra-virgin olive oil
2 teaspoons dried lemon myrtle
2 sweet potatoes, peeled and cut into 5 mm slices
8 flat mushrooms
1 bunch thyme, leaves removed


  1. Preheat a barbecue to high.
  2. Score the fat side of the beef in a diamond pattern. Combine the native pepper, salt and wattleseed in a small bowl. Brush the beef with 1 tablespoon of the oil and rub with the spices. Place the beef, fat side down, on the barbecue and cook for 5–7 minutes, or until caramelised. Turn and brown the beef all over for another 5–10 minutes. Reduce the heat and continue to cook as desired, ideally by closing the hood on a covered barbecue. Alternatively, the beef can be finished in a 180°C oven for approximately 30 minutes. Turn halfway through. Remove to a plate, cover with foil and rest for at least 10 minutes.
  3. While the beef is resting, combine the remaining oil with the dried lemon myrtle and season with salt. Toss in a bowl with the sweet potato and then cook on the barbecue until tender, turning when browned on one side. Brush the mushrooms with the remaining oil and add to the barbecue. Cook, turning once, until both the sweet potatoes and mushrooms are tender.
  4. To serve, slice the beef thinly and serve with the sweet potato and mushrooms. Scatter with the thyme leaves.


  • The aromatics and pepperiness of these spices cry out for a shiraz or grenache.

Lyndey’s note

  • The beef can be browned in a frying pan and then finished in the oven. For 450 g allow 10–15 minutes for medium–rare, 15–20 minutes for medium, 20–25 minutes for medium– well and 25–30 minutes for well done.
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