4 sirloin steaks
2 small bulbs fresh fennel, very thinly sliced
8 radishes, very thinly sliced
1 tbsp chopped dill
1 tbsp olive oil
1 tbsp wine vinegar
Preheat the barbecue to hot before adding the steaks. Brush the steaks lightly with oil. Season the steaks with a little sea salt and freshly ground pepper.
Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
Remove steaks from heat, loosely cover with foil and rest steaks for 2 to 4 minutes before serving. While steaks are resting toss together the fennel, radishes, dill, oil and vinegar. Serve the steaks with the fennel and radish slaw.