The Konro’s narrow channel of heat is built for quick, intense grilling. Sirloin loves it - a hard sear outside, blushing pink within.
Ingredients (serves 2)
- 2 sirloin steaks (about 250g each), room temperature
- Sea salt and freshly ground black pepper
- 1 bunch spring onions, trimmed
- 1 tbsp neutral oil
- Soy sauce, to serve
- Optional: grated daikon or a squeeze of lemon
Method
- Light binchotan (or good lumpwood charcoal) in the Konro and wait until the coals glow evenly.
- Season the steaks generously with salt and pepper. Brush spring onions lightly with oil.
- Grill steaks 2-3 minutes per side for medium-rare, turning once. Rest 5 minutes.
- While the steaks rest, grill the spring onions until soft and lightly charred.
- Slice the steak against the grain. Serve with the onions and a splash of soy.
Tip: Don’t crowd the grate - leave space so the heat can do the work.