Australian Black Angus striploin marinated with garlic, chili and rosemary.
Packed with Chef Izu Ani's homemade rosemary and lemon salt, Dijon mustard, crushed mixed peppercorn and piment d'Espelette dressing.
Remove from vacuum bag and season the Angus striploin with salt and pepper. Place on the preheated grill (medium-high heat) and then grill on both sides for 10 -15 minutes. To finish, let the meat rest for 5 minutes before cutting and then season with rosemary salt.
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