Grilled Sirloin with Chilli, Lime and Coriander Butter

Cook time 15 minutes
Servings 2


2 sirloin steaks
250g butter, softened
1 tbsp harissa
Zest of 2 limes
1 tsp smoked paprika
1 tsp tomato paste
1 clove garlic, minced
½ bunch coriander stalks, very finely chopped

Grilled Sirloin with Chilli, Lime and Coriander Butter


For the flavoured butter, combine the butter with the harissa, lime, paprika, tomato paste, garlic, salt and coriander.

Line a clean surface with two layers of cling film. Spoon on the butter and fold over the cling film, then roughly roll, twisting the ends to form a cylinder. Tie each end and place in the fridge to harden completely.

Heat a BBQ, griddle pan or large frying pan over high heat. Season and oil the steaks before grilling for 6 minutes turning every 2 minutes. Rest for 3 minutes before slicing thickly and arranging on a plate. Bring the butter out of the fridge and cut a two thick sliced (2cm thick). Place on the steaks and serve. Garnish with coriander.