Smoked Mustard-Crust Sirloin

Meat & Poultry

Servings: 20

★ 5.0 (3)

• 2 Kilogram Sirloin Beef
• 2 Tablespoon Smooth Dijon Mustard
• 3 Tablespoon Coarse Atlantic Salt
• 2 Tablespoon Coarse Black Pepper
• 2 Tablespoon Mustard Seeds (White & Black)
• 2 Tablespoon Fresh Thyme leaves

1. Prepare the dry rub by combining the coarse Atlantic salt, cracked black pepper, crushed mustard seeds, and finely chopped fresh thyme.
2. Apply the smooth Dijon mustard evenly over the 2kg sirloin to serve as a binder for the crust.
3. Generously coat the meat with the prepared dry rub, pressing it into the mustard layer.
4. Smoke the sirloin using a 'Low & Slow' method until it reaches the initial target temperature, then wrap in butcher paper.
5. Place the wrapped meat in an insulated cooler for 40 minutes to allow the temperature to stabilize and prevent overcooking.
6. Five minutes before serving, slice the sirloin against the grain into 2.5cm (1 inch) thick steaks.
7. Preheat the Ninja Woodfire grill to the HI setting.
8. Flash-sear each individual slice for 45 to 60 seconds per side to achieve a Medium Plus doneness (63°C - 65°C) and a crispy mustard-seed crust.

Tips

• Rich in high-quality protein for muscle building.
• Excellent source of iron and zinc.
• The mustard crust adds a flavorful and antioxidant-rich element.