Cajun Steak With Charred Tomato Salad

Sirloin steak is very lean beef, but there is fat around the top edge of each steak and marbled throughout the meat itself. you can trim off the fat around the edge, but the marvled fat gives the meat a lovely succulence and flavour. If you want your meat completely lean choose fillet.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  grated lemons, zest of
• 4  garlic cloves
• 1  teaspoon black peppercorns
• 1  teaspoon cumin seed
• 2  teaspoons dried oregano
• 1  teaspoon cayenne pepper
• 1  teaspoon coarse salt
• 600  g  sirloin steaks

• FOR THE CHARRED TOMATO SALAD

• 6  large plum tomatoes
• 100  g fresh coriander
• 50  g of fresh mint
• 2  red onions, finely chopped
• 2  green chilies, finely chopped
• 4  teaspoons olive oil
• 1  lemon, juice of
•  salt & freshly ground black pepper

Directions

1. Using a pestle and mortar, grind the lemon zest, garlic, peppercorns and cumin seeds together until well blended. Add the oregano, cayenne and salt and grind again.
2. Rub the mixture into the meat and set aside for and hour or two. Meanwhile, halve the tomatoes lengthways and place on the barbecue, cut sides down, for 5-8 minutes until softened and a little charred.
3. Finely chop the herbs and mix with the tomatoes, onion, chilli, oil and lemon juice; season well to taste.
4. Barbecue the steaks for 3-4 minutes on each side. Serve with the charred tomatoes and leafy green salad.