Tiffany Sawyer Tasmanian Pepperberry Charred Grassfed Aussie Sirloin

Method

Grassfed Striploin:

1. Pull steak 1.5 hours prior to searing.
2. Dust each steak thoroughly.
3. Allow to sit dusted and to come up to room temperature foe 1 ½ hours.
4. Sear steaks on an open flame for 3 minutes each side.
5. Allow steaks to rest 3 minutes.

Achili Pomegranate Ezme:

1. If a food processor is available, chop all ingredients in large pieces and follow directions below.
2. In a food processor, add all the ingredients, except the tomatoes.
3. Pulse well. 
4. Remove all the ingredients.
5. Add the tomatoes and pulse 6-8 times, for just a bit larger size pieces.

Lemon Myrtle Whipped Bone Marrow Butter: 

1. Preheat oven to 400°F. 
2. Add bone marrow bones to a small sheet pan, season with salt, pepper, and a drizzle of avocado oil. 
3. Transfer to oven and roast bones for 20-30 minutes. Or until the marrow is bubbling. 
4. Scoop roasted marrow from bones into a food processor or in a bowl of a stand mixer. Add butter, bush tomato, lemon myrtle, salts and pepper.
5. Whisk at a medium-high speed until smooth and fully incorporated. Season to taste with salt and pepper. 
6. Transfer marrow butter to an airtight container and refrigerate for at least 2 hours before serving. 
7. Remove from fridge about 20 minutes before serving to soften spreadable consistency. 
8. Serve at room temperature.

Fried Sunchoke Chip : 

1. Clean sunchokes.
2. Shave on a Japanese micro plane.
3. Fry quickly in 375*f fat.
4. Season with salt & lemon myrtle.

 Dressing: 

1. Add all ingredients (just 2 oz of lemon juice) except the oil to a blender, or food processor. On low to medium, turn on the blender. Add oil slowly until it is all incorporated. 
2. Add all ingredients to a bowl except dressing, mix in dressing.
3. Adjust salt as desired.