After weeks and weeks of rain, we finally managed to have a barbecue. We had some pieces of Sirloin Steak that we coated in a little olive oil and then rubbed a piquant spice mix into them from Tesco’s meat counter. The result was a couple of nicely-tender steaks with a subtle spicy flavour from the rub.
We drank a bottle of Idyll Shiraz 2010 from the Sunday Times Wine Club with the meal. This full-bodied Australian red displayed black fruits – cherries and plums and had a spicy, peppery finish. We thought it was good with the barbecued steak. 