What ya do
1. Prep the steak
Take the steak out of the fridge 30–45 minutes before cooking to bring it to room temperature. Season generously with salt and pepper and rub with a little olive oil.
2. Char the leeks
Trim the root ends and top layer and then place the whole leeks directly onto the barbecue.
Turn every few minutes until the outer layers are blackened and the inside feels soft, about 10–15 minutes.
Peel away the burnt outer layers and roughly chop the tender centres.
3. Make the BBQ leek sauce
Add the chopped leeks to a blender with the mustard, Chimac Korean Hot Sauce, olive oil, salt and pepper.
Blend until smooth and delicious!
4. Cook the steak
Get the barbecue properly hot.
Cook the steak for approximately:
- Rare: 2–3 minutes per side (50–52°C)
- Medium rare: 3–4 minutes per side (55–57°C)
- Medium: 4–5 minutes per side (60–63°C)
Remove from the heat and rest for 5–10 minutes.
If any juices collect while the steak rests, stir them into the BBQ leek sauce.
5. Toast the sourdough
Brush the bread lightly with olive oil and grill until toasted with beautiful char marks.
6. Assemble
Spread a generous amount of BBQ leek sauce over the toasted sourdough.
Slice the steak thinly against the grain and pile it on top.
Finish with a handful of crushed truffle crisps and more of the leek sauce on top
ENJOY!
