Succulent Sirloin Steak dripping with chilli and garlic butter with a delicious serving of parmesan, lemon broccoli on the side.
Prepare all the ingredients as indicated above.
Chilli & Garlic Butter:
Mix the butter in a bowl until soft and creamy.
Add the chopped garlic, chilli flakes, chopped
parsley, freshly ground salt and pepper.
Mix well using a fork. Roll the butter into a log shape and cover in cling film and place it in the fridge.
Put a dry griddle/frying pan on high heat.
On a chopping board rub both sides of each steak with olive oil and season with a little salt and pepper (not too much as the butter will already be seasoned).
Place steaks in the
hot pan and sear for 2 to 3 minutes either side for a medium steak.
Adjust time to suit your preference. Important – only turn steaks once using tongs (or spoons).
Steaks should not overlap. When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.
Lemon & Parmesan Broccoli:
Bring a saucepan of lightly salted water to the boil.
Add the broccoli florets and boil gently for 3 to 4 minutes on medium heat until cooked but not too soft – you want them slightly crunchy.
Once cooked, remove from heat and season well with salt and pepper and a good squeeze of lemon.
Scatter with the parmesan cheese and keep warm.
Remove the chilli & garlic butter from the fridge and slice into rounds about 1cm in thickness. Place two rounds on each steak and let it melt over the steak.
Serve with the lemon & parmesan broccoli on the side.
Recipe from Daily Dish