NAPA JACK'S MERLOT BBQ ROUND STEAKS

Ingredients

• 2 tbsp Napa Jack's Merlot BBQ Sauce

• 1 1/2 tbsp Merlot wine

• Sprinkle of chilli flakes

• A few peppercorns

• extra virgin olive oil, plus extra for drizzling

• 1 bay leaf

• 1/2 tsp mustard powder

Cooking Instructions

1. Marinate the steaks by placing them into a resalable plastic bag and add in the BBQ sauce, Merlot wine, chilli flakes, peppercorns, olive oil, bay leaf and seal the bag.

2. Massage the steaks in the bag to coat the steaks thoroughly with the marinade and allow it to sit for at least 1 hour.

3. Tip: I am marinating these steaks refrigerated, for 2 or 3 hours. The steaks can be left to marinate as long as overnight.

4. Remove steaks from the refrigerator and allow it to come to room temperature. Meanwhile, preheat your grill to high heat.

5. Remove steaks from plastic bag and save the rest of the marinade to baste the steaks.

6. Place the steaks on the grill and cook until grill marks form. Then, rotate the steaks ¼ turn to form crosshatch grill marks – about 2-3 minutes per turn. Baste with remaining marinade.

7. Turn steaks over and repeat by getting the grill marks on the other side, and then rotate steaks ¼ turn to achieve the crosshatch grill marks –another 2-3 minutes per turn. Baste often during grilling.

8. Remove steaks from the grill and place on a board, if possible, loosely covered with a tent of foil wrap. Do not seal around steaks.

9. Allow steaks to rest for 4-5 minutes loosely covered in aluminium foil, so the juices are retained within the steaks.

10. Serve and enjoy these delicious steaks.

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