Sirloin steak with radish butter
This recipe makes sirloin steaks stretch that little bit further, so you only need three to serve six people.
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- 150g radishes, trimmed
- 1 tbsp sea salt flakes
- 100g Essential Unsalted Dairy Butter, softened
- 1 tbsp lemon thyme, chopped
- 1 clove/s clove garlic, crushed
- 3 British thick cut sirloin steaks
- Vegetable or sunflower oil, for brushing
Grate the radishes, layer them in a colander and sprinkle with the sea salt flakes. Place the colander on a plate and leave to stand for about 30 minutes, until a pool of juice has collected on the plate.
Rinse under plenty of cold running water. Squeeze out any remaining juices with your hands and pat the radishes dry thoroughly in a clean cloth, or with kitchen paper.
Beat the butter in a bowl with the thyme, garlic and grated radish. Check the seasoning, and spoon into a serving dish. Cover and chill until ready to serve.
Brush the steaks with oil and season. Heat a ridged griddle or heavy-based frying pan. When hot, add the steaks and fry until well browned, about 2 minutes on each side for rare, or 3-4 minutes for medium and 5-6 minutes for well done. Serve sliced, topped with spoonfuls of the flavoured butter.
To cook on the barbecue: Prepare and light it, then when ready, cook the steaks for 2-3 minutes on each side. The cooking time will vary depending on the heat of the barbecue and the distance from the coals. For medium to well-done steaks, you will need to cook them for longer.
Typical values per serving when made using specific products in recipe