Grilled, Dry-Aged Sirloin with Vinegar Butter and Burnt Lemon

A nice piece of meat should be well looked after. Acidic and creamy notes will complement the meat's clean and distinct flavor.

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

4 sirloin steaks, well-marbled (approx. 7 oz. each)

2 lemons

4 spring onions

1 bunch of carrots

1 ⅓ stick of unsalted butter

1 shallot, finely chopped

¼ cup flat-leaf parsley, chopped

1-2 tsp. apple cider vinegar

1-2 tbs. rapeseed oil

Sea salt

Freshly ground black pepper

PREPARATION:

• Light the grill. Rub the meat with salt and black pepper. Cut the lemons in half. Drizzle the rapeseed oil over the spring onions and carrots and place them on the grill along with the lemons and steaks. Grill the steaks at a high temperature for 3-5 minutes on each side. Roast the lemon halves until they are dark brown and caramelized. Let the meat rest for a few minutes before serving.

• Stir the butter in a frying pan until it is soft. Add the finely chopped shallot and parsley. Season the butter with vinegar, salt and pepper.

• Serve the steaks with grilled vegetables, herb butter and caramelized lemon juice.