Smoked sirloin

1. Mix salt, sugar, and smoke flavoring.

• Combine coarse salt, brown sugar, and a few drops of smoke flavoring in a bowl.
• Mix well until fully integrated.

2. Marinade the sirloin for 24 hours.

• Coat the pork sirloin thoroughly with the salt, sugar, and smoke mixture.
• Place it in the refrigerator to marinate for 24 hours, allowing the flavors to penetrate the meat.

3. Mix thyme, sweet paprika, ground cumin, oregano, rosemary, and smoke flavoring. Whisk and make into herb oil.

• In a bowl, combine thyme, sweet paprika, ground cumin, oregano, rosemary, and olive oil.
• Whisk the mixture until it forms a flavorful herb oil.

4. Cut the marinaded sirloin into fine strips.

• After 24 hours, remove the sirloin from the marinade and clean off the excess salt and sugar mixture.
• Use a sharp knife to slice the sirloin into thin, delicate strips.

5. Serve on toasted bread.

• Arrange the thin slices of smoked sirloin on top of toasted bread slices for a crisp base.

6. Garnish with cucumber and herb oil.

• Add a slice of sweet and sour cucumber to each piece and drizzle with the herb oil for a final touch of flavor and presentation.