SIRLOIN, CHARRED SALSA, LIME AND SPICY BARBECUE CHIPS

Serves 6 Charred salsa Ingredients

10-14 spring onions 2 red peppers

1 green pepper 2 green chillies 4 medium-ripe tomatoes

1 large red onion, halved

4 limes, halved 1tbsp red wine vinegar

1tsp hot sauce

1 large bunch coriander

1 small bunch parsley

Method

Get the barbecue piping hot (if you have the kind with a little temperature gauge, let it get above 200C). Put everything on the grill, lower the lid and leave to blacken and soften. Be bold, leaving everything to sit and char before turning. They’ll all cook at different rates, so keep an eye on them and as they’re done, remove from the grill to a roasting tin. Set aside the spring onions and half of the limes.

You’ll use them later when serving. Pop the rest of the veg, along with a good pinch of salt, the juice from half the limes, the vinegar, hot sauce and herbs in a food processor. Pulse gradually, so you are left with a salsa that is still fairly chunky rather than a purée. Taste and add more seasoning if it needs it.

Spicy barbecue chips

Ingredients

6 large potatoes, cut into thick wedges, skin on

Olive oil, plenty 4 dried bird’s eye chillies 1tbsp smoked paprika Sour cream, to serve

Method

Get the barbecue nice and hot. Somewhere between 200C and 250C is good to start off. Put the potatoes in a roasting tin you don’t mind going on the barbecue. Toss in plenty of oil, chillies, paprika and plenty of salt. Put the tin on the barbecue, lower the lid and leave for 15 minutes. Then give them a toss (scrape any bits that are already sticking off the bottom), turn the heat down a bit and leave for another 30 minutes. The cooking time will vary depending on your barbecue. What you’re looking for is crispy edges and fluffy middles. They will break a bit and fall apart, but that’s good because it just means more potential for crispy bits.

Perfect sirloin Ingredients

1.5kg piece well hung boneless sirloin (not rolled) Salt and black pepper

Method

Take the meat out of the fridge at least an hour before cooking. Season all over with salt and black pepper. Get the barbecue piping hot. Sear the meat fatty side down for about six minutes, or until golden. Put the lid down while cooking. Turn it and continue cooking for another 20 minutes. Then turn it again and cook for another 15 minutes. After 10 minutes’ resting, this should get you a rare steak to slice. Cook for longer if you prefer. Serve slices sprinkled with coarse salt on a large plate with the spring onions, charred limes, salsa and chips.