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.
Preheat a barbecue to high.
Score the fat side of the beef in a diamond pattern. Combine the native pepper, salt and wattleseed in a small bowl. Brush the beef with 1 tablespoon of oil and rub with the spices. Place the beef, fat side down, on the barbecue and cook for 5–7 minutes, or until caramelised. Turn and brown the beef all over for another 5–10 minutes. Reduce the heat and continue to cook as desired, ideally by closing the hood on a covered barbecue. Alternatively, the beef can be finished in a 180°C oven for approximately 30 minutes. Turn halfway through. Remove to a plate, cover with foil and rest for at least 10 minutes.
While the beef is resting, combine the remaining oil with the dried lemon myrtle and season with salt. Toss in a bowl with the sweet potato and then cook on the barbecue until tender, turning when browned on one side. Brush the mushrooms with the remaining oil and add to the barbecue. Cook, turning once, until both are tender.
To serve, slice the beef thinly and serve with the vegetables. Scatter with the thyme leaves.
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.
The aromatics and pepperiness of these spices cries out for a shiraz or grenache.
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