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  • Grilled, dry-aged sirloin with vinegar butter and burnt lemon
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    By Tina Nordström

    Grilled, dry-aged sirloin with vinegar butter and burnt lemon

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

    Serves 4

    PREPARATION:

    • 1

      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.

    • 2

      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.

    • 3

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

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

    Serves 4

    PREPARATION:

    • 1

      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.

    • 2

      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.

    • 3

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

    Print Friendly
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