Steak with Chilli & Garlic Butter

Succulent Sirloin Steak dripping with chilli and garlic butter with a delicious serving of parmesan, lemon broccoli on the side.


  • 4 sirloin steaks
  • 6 tbsp butter
  • 4 cloves garlic – crush, peel and chop finely
  • 2 tsp chilli flakes
  • 10g fresh parsley – chop coarsely
  • 1 broccoli – cut into large florets
  • 2 lemons – cut in half
  • 50g parmesan cheese – grate finely
  • olive oil, salt and pepper
  • cling wrap, tin foil


  • Prepare all the ingredients as indicated above.
  • Chilli & Garlic Butter:
  • Mix the butter in a bowl until soft and creamy.
  • Add the chopped garlic, chilli flakes, chopped
  • parsley, freshly ground salt and pepper.
  • Mix well using a fork. Roll the butter into a log shape and cover in cling film and place it in the fridge.
  • Steaks:
  • Put a dry griddle/frying pan on high heat.
  • On a chopping board rub both sides of each steak with olive oil and season with a little salt and pepper (not too much as the butter will already be seasoned).
  • Place steaks in the
  • hot pan and sear for 2 to 3 minutes either side for a medium steak.
  • Adjust time to suit your preference. Important – only turn steaks once using tongs (or spoons).
  • Steaks should not overlap. When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.
  • Lemon & Parmesan Broccoli:
  • Bring a saucepan of lightly salted water to the boil.
  • Add the broccoli florets and boil gently for 3 to 4 minutes on medium heat until cooked but not too soft – you want them slightly crunchy.
  • Once cooked, remove from heat and season well with salt and pepper and a good squeeze of lemon.
  • Scatter with the parmesan cheese and keep warm.
  • Remove the chilli & garlic butter from the fridge and slice into rounds about 1cm in thickness. Place two rounds on each steak and let it melt over the steak.
  • Serve with the lemon & parmesan broccoli on the side.
  • Recipe from Daily Dish