There’s nothing more Australian than a barbecue, so I was delighted to cook this for Craig Starr and his delightful family who run Gold Creek Sheep station outside Canberra

Servings: 8
Preparation Time: 5 minutes
Cooking Time: 20 minutes + (plus 10 minutes resting time)

2kg beef sirloin (boneless centre cut)
1½ tablespoons ground native pepper
1½ tablespoon sea salt flakes
2 teaspoons ground wattle seed
1/3 cup (80ml) olive oil
2 teaspoons dried lemon myrtle
2 medium (800g) kumara, peeled and cut into 0.5cm slices
8 (600g) flat mushrooms
1 bunch thyme, leaves removed

  1.  Pre-heat the barbeque to high heat. Score the fat side of the beef in a diamond pattern.
  2. Combine native pepper, salt and wattleseed in a small bowl.  Brush the beef with 1 tablespoon (20ml) of the olive oil and rub with the spices. Place the beef fat side down on the barbeque and cook for 5 – 7 minutes or until caramelised. Turn and brown beef all over for another 5 – 7 minutes. Reduce heat and continue to cook until cooked as desired. (After browning, put the top down on a covered BBQ. Alternatively, the beef can be finished in the oven). Remove to a plate, cover with foil and rest for at least 10 minutes.
  3. While the beef is resting, combine remaining olive oil with dried lemon myrtle and season with salt. Toss in a bowl with the kumara and then cook on the barbeque. Brush mushrooms with remaining oil and add to barbeque. Cook, turning once, until both are tender.
  4. To serve, slice beef thinly and serve with vegetables. Scatter with thyme leaves.

Lyndey’s Note: The beef can be browned in a frying pan and then finished in the oven. Allow 10–15 minutes per 450 g for medium–rare, 15–20 minutes per 450 g for medium, 20–25 minutes for medium–well and 25–30 minutes for well done.