Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

New Zealand Grass-Fed Beef Sirloin on Multi-Seed Crackers Recipe

  • Servings: 20
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes

This combination of barbecued sirloin, horseradish crème fraiche and crisp crackers is perfect for entertaining or a pre-dinner appetizer. We used seed crackers (each broken into 2 pieces), but store-bought blinis are a delicious alternative.

Tip: bring beef back to room temperature before grilling.

Ingredients:

For the Beef:

  • 2 New Zealand grass-fed sirloin steaks (about 1 inch thick) (Tip: Look for the Taste Pure Nature logo)
  • Oil, for rubbing
  • Salt and pepper, to taste

For the horseradish crème fraiche:

  • ½ teaspoon Dijon mustard
  • 2 teaspoons horseradish cream
  • ½ cup crème fraiche
  • Grated zest of 1 lemon
  • Salt and pepper, to taste

To serve:

  • 1 box multi-seed crackers
  • A few small radicchio leaves, torn if large
  • 1 package snow pea sprouts, green part only

Directions:

For the beef:

  • 1. Heat the barbecue until hot.
  • 2. Rub sirloin steaks with oil. Place on the hot barbecue grill and cook for 3-4 minutes on each side for medium rare beef. Remove from the grill to a plate and season with salt and pepper, to taste. Cover loosely with foil or parchment paper and leave to rest for at least 5 minutes.

For the horseradish crème fraiche:

  • 3. Place all the ingredients in a bowl and whisk to combine. Season with salt and pepper, to taste.

To serve:

  • 4. Slice the sirloin steaks very thinly across the grain.
  • 5. Spread a little horseradish cream on multi-seed crackers, top with a piece of radicchio and two slices of sirloin steak.
  • 6. Finish with a few snow pea sprouts.
This site uses cookies and other tracking technologies to assist with navigation and your ability to provide feedback, analyse your use of our products and services, assist with our promotional and marketing efforts, and provide content from third parties. Cookie Policy Accept Cookies