You're a Bunch of Factors

A good mate of mine has aquired for me close to 4kg of sirloin. Chatting with the great man last night, he showed me how he cut up a similar cut of meat.

Cutting off the top layer of meat left him with a nice "log" that was then cut into around 11 or 12 inch thick steaks.

The top layer was then rubbed with garlic and some herbs etc, rolled up and roasted.

I'm looking to do this on the weekend and am looking for marinade ideas and recipes. Or rubs or other ideas.

old man Swanky wrote:A good mate of mine has aquired for me close to 4kg of sirloin. Chatting with the great man last night, he showed me how he cut up a similar cut of meat.

Cutting off the top layer of meat left him with a nice "log" that was then cut into around 11 or 12 inch thick steaks.

The top layer was then rubbed with garlic and some herbs etc, rolled up and roasted.

I'm looking to do this on the weekend and am looking for marinade ideas and recipes. Or rubs or other ideas.

I'm looking for Dinner

Dijon mustard & rosemary , Rub Dijon mustard all over ,Rest in fridge for 1 hour , heat oven place in baking dish . sprinkle rosemary over steak ,cover with foil cook 15/20 minutes , turn steak sprinkle more rosemary cover 15/20 . remove foil brown turn & brown to how you like cooked . If rare just serve do not return too oven heat 160/170 degrees .

p.s , old-man daryl dijon is not hot