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Sirloin Steak with Shiraz Salt and Pink Peppercorns – This could be one for the ladies!

Posted on March 29, 2011 by in beef

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Sirloin Steak

Steak is normally associated with men and it is no wonder then that some steak houses have an “old man’s rump” as one of their options. Usually, this implies that it is a big steak for a big male eater and that the ladies must opt for the ladies steak which is much, much smaller!
Luckily. this post has nothing to do with portion sizes, but with the beautiful pink salt and pink peppercorns, I thought this steak was rather lady-like! Needless to say that my husband  was quite happy to  tuck in too, pink or not!
Come to think of it, this post has a lot to do with portion size, because I literally fed a crowd with only two sirloin steaks. Sliced and served with rocket, Parmesan, Shiraz salt  on a slice of grilled ciabatta with a drizzle of balsamic reduction, this sirloin steak was simply delicious! The two steaks were enough to make a heap of these delicious snacks  and I think it is quite a nifty idea to serve all the different elements of this recipe and allow quests to stack their own little snacks!

Sirloin Steak

Just a little about the Shiraz salt. The one I purchased was from Rickety Bridge, but I believe that La Motte also makes a similar product and serves it with their french fries! After the two radio shows I did last week, I had endless enquires about the various salts,  so stay tuned as I will dedicate an entire post just to salt.

For now, here goes…

Sirloin Steak

Sirloin Steak with Shiraz Salt and Pink Peppercorns

serves 6 as snacks, but 2 as a meal

2 well-matured grass fed sirloin steaks
Shiraz salt
pink peppercorns
a little olive oil.

Bring the steaks to room temperature if they were refrigerated. Rub with some olive oil. Place some of the Shiraz salt and pink peppercorns in your pestle and mortar and grind together. Season the steaks with this mixture. Heat your griddle pan and grill the steaks until they are still perfectly pink in the middle. Serve with a creamy risotto or skinny fries as a main course or make little bruschetta snacks by piling slices of the steak on some grilled ciabatta with rocket, Parmesan and some more of the Shiraz salt. Divine, ladies!

Sirloin Steak
If you are still not sure how to cook your steak the perfect restaurant way, look no further…

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16 Responses to “Sirloin Steak with Shiraz Salt and Pink Peppercorns – This could be one for the ladies!”

  1. Linda Harding 29 March 2011 at 1:28 pm #

    Looks delicious, Nina! I love that a steak can be girly…move over, boys! The Rickety Bridge range of condiments and spices is simply heaven.

  2. janice tripepi 29 March 2011 at 1:30 pm #

    Ooooh this looks absolutely delicious Nina – shiraz sal? Where did you find such a treasure? xxx jan

  3. Marisa 29 March 2011 at 1:58 pm #

    Wow, that shiraz salt sounds exquisite!

  4. thecompletecookbook 29 March 2011 at 2:24 pm #

    What a lovely taste-explosion treat – fabulous flavours and how wonderful to spread 2 steaks to feed the masses.
    🙂 Mandy

  5. bellini valli 29 March 2011 at 3:55 pm #

    Steak is finally girlified!!!!

  6. Jay 29 March 2011 at 4:42 pm #

    looks yummy n mouthwatering..:P
    Tasty Appetite

  7. vanillasugar 30 March 2011 at 2:15 am #

    old mans rump! LOLOLOL!
    i love a good steak once or twice a month. love the smells in the house the day after a steak is grilled too.

  8. Jasmine 30 March 2011 at 5:28 am #

    I'll follow your recipe to the last detail and hopefully i can have it done perfectly. 'll try it and share with my family.

  9. Ishay 30 March 2011 at 12:03 pm #

    Something for the ladies! Where do you get your pink peppercorns from? I've been to a few Woolies recently and nada..I'd love to try your recipe for the most tender steak too.

  10. Nina 30 March 2011 at 12:50 pm #

    linda – Abigail told me about that range, otherwise it would have been lost for me!!

    jan – Giovanni's of course!!

    marisa – thx doll!

    thecompletecook – yes, and it is such a social dish too!

    val – love the word "girlified"!

    jay – thanx for the visit!

    vanillasugar – me too!

    jasmine – let me know, I'm glad I could help! It is important that the meat rest after cooking!!

    ishay – I'll have to lie to you, but I cannot remember. Will look around for you! I know it was a spice shop somewhere here in CT

  11. Kitchenboy 30 March 2011 at 1:44 pm #

    Nina, it looks really delicious! May I also have some? *said in a deep, manly voice*

  12. polkadotcupcake 30 March 2011 at 5:14 pm #

    Nina, nina, nina.. How you manage to make a hunk of meat look soooo appetising, is entirely beyond me! and what an absolute winner of a finger dish you've made here!
    beautiful, as always, m'dear!

  13. PinkPolkaDot 30 March 2011 at 5:54 pm #

    This looks very delicious, Nins!! I love Rickety Bridge's products, but never heard about the salt!!

    What two radio shows – please mail me on facebook with the details?!!

  14. PinkPolkaDot 30 March 2011 at 5:57 pm #

    Oh, yes, I love the griddle pan!!

  15. Thuli 30 March 2011 at 6:03 pm #

    That looks seriously delicious Nina! I want those two big steaks right now! Tjoe!

  16. SavoringTime in the Kitchen 31 March 2011 at 3:36 am #

    I'm not ashamed to say I love steak and with our spring and summer grilling season coming up I'm loving this interpretation. I haven't heard of Shiraz salt but have to fine some!

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