Australian Grassfed Striploin Recipe

Prepare vegetables: julienne the carrot, thinly slice the cucumber lengthwise or on a mandoline, and thinly slice the red onion. Place all vegetables in a clean heatproof bowl or jar.

Make brine: in a small saucepan combine rice vinegar, water, sugar, kosher salt, whole peppercorns, and mustard seeds (if using). Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes. Remove from heat.

Pour the hot brine over the prepared vegetables so they are submerged. Add a slice of fresh chili if you want heat. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1–2 hours) before serving. These will keep up to 1 week refrigerated.

Chop herbs and garlic: finely chop the parsley, cilantro (if using), oregano leaves and garlic. You can also pulse in a food processor for 1–2 quick pulses to keep texture slightly coarse—avoid puréeing.

Combine: in a bowl mix chopped herbs and garlic with red wine vinegar, red pepper flakes, kosher salt, black pepper and lemon juice (if using).

Emulsify: slowly whisk in extra-virgin olive oil until combined. Taste and adjust seasoning—add more salt, pepper or vinegar as needed. Let sit at room temperature for at least 15 minutes to allow flavors to meld (can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving).

Bring steaks to room temperature: remove striploins from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels.

Season

Generously season both sides of the steaks with kosher salt and freshly ground black pepper. Press seasoning into the meat.

Preheat: heat a heavy cast-iron skillet or grill over high heat until very hot (a drop of water should sizzle and evaporate).

Sear: add olive oil to the skillet and swirl. Place steaks in the pan and sear without moving for 2.5–3 minutes to develop a deep crust. Flip and sear the other side for 2–3 minutes.

Finish with aromatics: reduce heat to medium. Add butter, crushed garlic cloves and thyme/rosemary sprigs to the pan. Spoon melted butter and aromatics over the steaks (baste) for about 1–2 minutes while cooking to preferred doneness (target internal temps: 120–125°F rare, 125–130°F medium-rare, 135°F medium). Use an instant-read thermometer for accuracy.

Rest: transfer steaks to a cutting board and let rest loosely tented with foil for 8–10 minutes to redistribute juices.

Slice: slice the striploin against the grain into 1/4–1/2-inch thick slices.

Plate: arrange sliced striploin on a serving board or plates. Spoon chimichurri generously over the steak or serve on the side.

Add pickles: drain pickled vegetables and serve alongside the steak for brightness and crunch.

Finish: sprinkle flakes of sea salt over the sliced steak, add lemon wedges on the side and serve immediately.