The annual New Year’s Eve BBQ successfully took place and once again the weather was kind.

This year we got some Sirloin Steaks and decided to marinade them in a Bourguignon Recipe slightly adapted for the BBQ.

Here is the recipe:

A few torn Bay Leaves

1 Tablespoon of Sage (fresh or out of the jar)

1 Tablespoon of pepper

1 Tablespoon of Tarragon (fresh or out of the jar)

500g of Shallots cut in half

300ml of Port

9 Cloves of chopped (and peeled of course) Garlic

75cl of red wine (cheap will do – no one notices)

Pop the bay leaves, red wine and port in a pan and bring to the boil. Once it has been bubbling away for a while and shrunk by about half in volume let the mixture cool and then add the rest of the ingredients.

Pop the steaks into a watertight bag and then once the gubbins in the pan has cooled, pour it into the bag with the steaks.

Tie the top of the bag so nothing can escape, give it all a shake and leave it to marinade overnight if possible.

Just before you are ready to pop this delicious recipe onto the sizzling grill, not forgetting to put your red wine flavoured smoking BBQ woodchips onto the coals earlier on, drain off the liquid, dab dry the steaks with a bit of kitchen roll and hey presto you are ready.

New Year’s Eve is always a really nice BBQ with friends aplenty and these steaks went down a treat.

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