Chef’s Pili-Pili Rumba Lemon Beef Sirloin Steak
Topped with A Delicious Melting Rumba Lemon 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 Chef's Rumba lemon chilli butter
- 2 tbsp Rumba lemon chilli sauce
- 30g sweet red pepper, grilled and blended (puree)
- 1 tsp freshly grated Parmesan cheese
- 150g unsalted butter, softened
Method
To the flavour Rumba lemon pili-pili butter
Purée the red pepper in a food processor. Add the Rumba lemon 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, cut a thick slices of Rumba lemon butter over the steaks and arrange on warm plates and set the flavoured butter slices on top.
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya