Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Charcoal Grilled Grass Fed Beef Sirloin with Spring Onions and Miso Butter Food Charcoal Grilled Grass Fed Beef Sirloin with Spring Onions and Miso Butter Preparation time 15 mins + 24 hrs marinating Cooking time 25 mins + resting time Serves 4 Home to more than 550 grape-growing families, the Barossa is one og the world's great wine regions. From the kitchen of wine bar Vino Lokal comes chef Ryan Edward's delectable, grass-fed sirloin. With the additional peppery zest of Yuzukoshõ butter, there's no better match for the robust tannins of the regions' signature varietal, perfectly expressed in the generous Schwarz Wine Co Shiraz, a Vino Lokal specialty from one of the Artisans of Barossa. Ingredients 400g Wagyu or dry aged Sirloin steak 80g shio koji 2 bunches of spring onions (shallots), tops and bottoms removed, and stems cleaned 80g shiro miso 100g unsalted butter, softened 30g Yuzukoshõ Micro herbs to garnish Method 1. Rub sirloin all over with shio koji and place on a baking rack over a tray in the fridge overnight. 2. Place spring onions in a non-reactive dish and add miso. Rub all over the onions until they are equally coated. Cover and refrigerate overnight. 3. In a mixing bowl, mix the butter and Yuzukosho¯ until a smooth consistency is achieved. Alternatively, use a food processor to combine. Spoon the mixture along the edge of a piece of plastic wrap. Roll tightly to form a uniform log shape, twisting the ends to enclose. Refrigerate until firm. Place in fridge. Slice into rounds to serve. 4. Preheat your barbeque or grill plate to high. Remove beef from fridge 20 minutes before cooking, to bring it to room temperature. Wash off the shio koji with water and pat dry. Rub beef with grapeseed oil and place on the grill. Cook for 9 minutes each side for medium rare or until cooked to your liking (or beef has an internal temperature of 53-55°C). Remove and rest, covered loosely in foil for 3 minutes. Lower heat, place spring onions on the grill, cook 3-5 minutes or until charred and soft. 5. Once well rested, slice the beef in 1cm thick pieces, top with miso fermented spring onion warm from the grill and a round of the Yuzukoshõ compound butter. Garnish with micro herbs. Wine Match: Schwarz Wine Co Shiraz 2017 Food Preparation Time 15 mins + 24 hrs marinating Cooking Time 25 mins + resting time Serves 4 Shop Dessert Wine You might also like Food Adam Liaw's Wagyu steak with tosa joyu Food Frank Fawkner's Wagyu Scotch Fillet with Black Garlic Emulsion, Broccolini and Radish Recipe Words by Frank Fawkner on 12 Mar 2017 Food Chui Lee Luk’s beef short-rib with red fermented bean curd Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline