SIRLOIN STEAK WITH RUMBA CHILLI BUTTER
INGREDIENTS
- 200g piece sirloin steak
- 1 tsp olive oil, for basting
- ½ tsp sea salt and freshly cracked black pepper
- 1 vine cherry tomato, slight roasted (garnish)
For the flavoured Rumba lemon chilli butter
- 2 tbsp Rumba lemon chilli sauce (hot)
- 30g sweet red pepper, grilled and blended (puree)
- 1 tsp freshly grated Parmesan cheese
- 150g unsalted butter, softened
METHOD
To the flavour Rumba lemon chilli butter
Purée the red pepper in a food processor. Add the Rumba lemon chilli sauce, butter, and Parmesan. Process until evenly blended. Turn on to cling film, shape into a log, wrap and chill for at least 1 hour until firm.
Season the steak with pepper. Brush a frying pan or heavy-based ridged, cust-iron pan with oil. Heat until very hot, then cook the steaks quickly for about 2 minutes on each side for rare, 5 minutes for medium, 5-8 minutes for well done, depending on the thickness of the steak.
To serve, place the steak on warm plates and top each with a thick slice of Rumba chilli butter. Serve with lightly roasted vine cherry tomatoes and broccoli tenderstem as a garnish.
