With summer just around the corner, it is of course also time to get back to work with the bbq. I'm a 'nice weather BBQ'er and we've had some lovely days already.

Where I used to cook inside or outside, I now prefer to combine it. Some parts are simply better made in the kitchen than on the BBQ. In fact, of this dish only the meat is cooked on the bbq.

With that delicious dry aged sirloin steak I made a sweet onion cream, corn cream and pico de gallo; a Mexican salsa. All delicious ingredients, but I think the onion cream is really brilliant. In short, get started!

Entrecôte met zoete uiencrème en pico de gallo — Pin
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Sirloin steak with sweet onion cream and pico de gallo

5.0 from 2 votes

Course: Main dishDifficulty: Simple

Portions

–

persons

Waiting time

hour

Preparation time (indication)

hour

Tools:
– BBQ (or grill pan, that is also possible)
– Core thermometer
– Blender and/or immersion blender
– Mandolin (or good knife skills)

Ingredients

2 (dry aged) sirloin steaks, or 1 thick piece, of 300-400gr in total
2 sweet onions
butter
75 ml chicken bouillon
1 el buttermilk
250 gr corn (drained)
250 ml chicken broth
4 gr agar agar
2 beef tomatoes
1 shallot
0,5 jalapeño (or a whole one for a little more spice)
0,5 clove garlic
0,5 tsp lime juice
3 tsp extra virgin olive oil
Small handful of fresh coriander
Parsley oil
Mixed salad

Preparation

onion cream
Peel the sweet onions and slice them paper thin on the mandolin.
Melt a knob of butter over low heat and sauté the onions until slightly translucent (about 15 minutes).
Add 75ml chicken stock and 175ml water, put the lid on the pan and bring to a gentle boil. Simmer for 20 minutes.
Remove the lid from the pan and let the liquid almost completely evaporate.
Place the onion in the blender and add a tablespoon of water and a tablespoon of buttermilk. Turn until the cream is smooth and season with salt and pepper.
Push the cream through a sieve and set aside. Warm before serving.
corn cream
Blend the drained corn (250gr) with 250ml chicken stock; then push through a sieve.
Bring the mixture to a boil, add the agar agar and let it boil for a minute.
Pour onto a plate to cool and set (can be refrigerated). An hour is enough.
Make a gel from this by smoothing it in the blender.
Place in a squeeze bottle or piping bag and set aside.
Pico De Gallo
Skin the tomatoes: cut a cross on the convex side of the tomato and place in boiling water for a minute.
Spoon the tomatoes into ice-cold water, you can now remove the skin from the tomatoes (the skin will come off at the cross).
Cut the tomato into wedges and remove the seeds. Then cut the tomatoes into (very) small cubes.
Cut the jalapeño very fine after you have removed the seeds.
Chop the shallot very fine, just like the garlic and coriander.
Mix the tomatoes, shallot, jalapeño, garlic, lime juice, 3 tbsp extra virgin olive oil and chopped coriander and season with salt and pepper. Set aside.
sirloin steak
Remove the meat from the refrigerator an hour before grilling.
Heat your bbq to about 230°C or your grill pan until it starts to smoke a little.
Insert the core thermometer into the meat and set it to 50°C. Grill the sirloin steak until it reaches that temperature. During that time you turn it a quarter turn for the diamond pattern; you do this again when you turn it over.
When the core temperature is 50°C, place the meat on a plate with a piece of aluminum foil over it; let it rest for a few minutes.
Cut a nice piece of this or cut it into thin slices.
layout
Spoon a tablespoon of onion cream in the center of your plate and rub it out a little.
Put some pico de gallo on this, the meat is allowed on this.
Sprinkle the meat with some coarse sea salt.
Put a few dollops of corn cream around.
Place some mixed lettuce on the right side of the plate and a little parsley oil on the other side.
Enjoy your meal!