- 4 x 200g Camel sirloin steaks (scotch fillet – first preference)
- zest of 1/2 orange
- 1 dessertspoon juniper berries
- 6 – 8 lilly pilly leaves (or 4 fresh bay leaves)
- crushed black pepper
- 3 – 4 cloves garlic, sliced
- Extra virgin olive oil
- Have your butcher cut the camel sirloin into 4 x 200g pieces.
- In a mortar and pestle, add orange zest, juniper berries, lilly pilly leaves, sliced garlic and black pepper. Crush the ingredients until you can smell the essential oils, and the ingredients look bruised but not pounded.
- Pat the steaks dry with kitchen paper and place in a dish large enough to hold all four, top with the mortared marinade and pour extra virgin oil over the steaks. Allow to marinade for a few hours or overnight if possible.
- Remove the camel sirloin from the fridge at least an hour before you plan to cook it, scrape the excess marinade from the meat, season with sea salt and cook over a high heat in a griddle pan or on a BBQ. Cook to your liking, (it only takes a couple of minutes each side), drizzle with oil then allow to rest and serve with rocket and honey date relish. (Honey Date Relish link)