Braai better: Up your sirloin steak game

Mature free-range sirloin steak with mustard and black peppercorn crust

2 T Dijon mustard
1 T black pepper
2 T Italian parsley, chopped
2 T olive oil

Spread the mustard on one side of the steak. Sprinkle with the black pepper and parsley. Drizzle over the olive oil. Grill until cooked rare (cook longer if you prefer).

Cook’s note: Free-range cows roam freely, which makes their muscles tougher, so this beef is more tender when matured.

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