Hay smoked beef, grapefruit, chilli salad.
400g Beef Sirloin
2 pink grapefruits
1 cup been shoots
½ cup peanuts
½ chinese cabbage
2 spring onions
200ml tamrind water
100ml lime juice
150g castor sugar
6Tablespoons chilli flakes
Boil the tamrind, sugar and chilli. Turn off the heat and add the lime juice. It should be hot and sour. This can be adjusted to taste.
Trim up the beef, leaving it in one large piece.
Leave at room temperature for at least 45mins.
Place a few handfuls of hay into a pot and set on fire. Let the hay burn to ash and set aside to cool. (cation it will hold heat for a long time) Once cool, pass the ash through a fine sieve. Set the powder aside.
Peel the grapefruit and segment, removing any seeds during the process. Place the segments into a large bowl.
The shallots, greenbeans, cabbage and spring onions need to be finely shredded. Add to the bowl with the grapefruit.
Toast the peanuts and roughly chop then add to the bowl with beanshoots.
Leave in marinate together while cooking the beef.
Saeson beef well with salt and place on a super hot char grill. Once the beef has caramilsed all over place a few hand fulls of hay onto the BBQ. Once the hay catches fire close the lid and turn the flame off. Leave to continue to cooking and smoking for 10mins. Take off the grill and rest in a warm place for 10mins.
Roll the beef in the hay ash so it is completely black. It is best to do this with gloves on. Slice the beef thinly and lay on a large serving plate. Dress the salad and serve on top of the beef. To finish pour some of the dressing over the salad and beef.