Party Planning Recipes for the month of June >
4 sirloin or rump steaks
1 tablespoon of tarragon mustard
2 garlic cloves, crushed
sprigs of fresh tarragon, to garnish
8 ounces of cherry tomatoes
2 ounces of raw brown sugar
2 fl ounces of white wine vinegar
1 piece of preserved ginger, chopped
1/2 lime, thinly sliced
To make the tomato relish, place all the ingredients in a heavy bottomed pan, seasoning to taste with salt. Bring to a boil, stirring, until the sugar has completely dissolved. Lower the heat and simmer, stirring occasionally, for 40 minutes, or until thickened. Transfer to a bowl, cover with plastic wrap, and let cool.
Preheat the barbecue. Using a sharp knife, cut almost completely through each steak horizontally to make a pocket. Spread the mustard inside the pockets and rub the steaks all over with the garlic. Place the steaks on a plate, cover with plastic wrap and let stand for 30 minutes.
Cook the steaks over hot coals for 2 1/2 minutes each side for rare, 4 minutes each side for medium or 6 minutes each side for well done. Transfer to serving plates, garnish with fresh tarragon sprigs and serve immediately with tomato relish. Serves 4