Chargrilled sirloin with garlic and thyme butter
( SERVES 4 )
TIPS AND TRICKS Boost the flavour. Mix your butter with your favourite herbs or condiments such as basil, oregano, chilli or wholegrain mustard. Be prepared. To make the butter ahead of time, simply place the butter, your favourite herbs and flavourings on a sheet of non-stick baking paper and roll into a log. Place in the fridge until you're ready to use the butter.
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|1 kg||Starchy potatoes, peeled and chopped|
|2 tbsp||Olive oil|
|4||Sirloin steaks, 250g each|
|1 to brush||Olive oil|
Garlic and thyme butter
|125 g||Butter, softened|
|3 cloves||Garlic, crushed|
|2 tbsp||Dijon mustard|
|2 tsp||Thyme leaves|
|1 to taste||Sea salt and cracked black pepper|
- Preheat oven to 200C. Place the potato on a baking tray, drizzle with oil, sprinkle with salt and toss to combine. Cook for 35-40 minutes or until golden and crispy.
- While the potato is cooking, make the garlic and thyme butter. Place the butter, garlic, mustard, thyme, salt and pepper in a bowl and mix well to combine. Set aside.
- Preheat a chargrill pan or barbecue over high heat. Brush the steaks with oil and chargrill or barbecue for 3-4 minutes each side for medium or until cooked to your liking.
- Top steaks with butter and serve with the hand-cut chips.