Rick Stein’s sirloin steak with chives and black peppercorns
I love Rick Stein... he is so unpretentious and real, unlike the average TV celeb chef! Here is his grilled, lightly smoked Sirloin Steak with a chive and black peppercorn butter.
Ingredients
- 4 sirloin steaks 250–275g each
- A large handful of wood chips or hardwood sawdust such as hickory, oak or mesquite
- salt and freshly ground black pepper
- 15 g butter, melted melted
For the chive and black peppercorn butter
- 2 tbsp black peppercorns coarsely crushed
- ½ lemon juice only
- 3 tbsp chives chopped
- ½ tsp salt
- 100 g unsalted butter softened
Instructions
- For the chive and black peppercorn butter, mix the peppercorns, lemon juice, chives and salt into the butter. Spoon it onto a sheet of cling film, shape it into a 2.5cm thick roll and wrap up tightly. Chill in the fridge or freezer until firm.
- To smoke the steak, put the wood chips or sawdust into a large shallow pan such as a wok or deep sauté pan and rest a cooling rack over the top. Place the pan over a high heat until the wood chips or sawdust begins to smoke. Reduce the heat to low, put the steaks onto the cooling rack and cover with a lid (don’t worry if it doesn’t fit too well). Smoke the steaks for 2 minutes. Uncover and lift off the rack.
- To cook, heat a ridged cast iron griddle until smoking hot. Season the steaks on both sides with salt and pepper and cook for 2 minutes on each side for rare and 3 minutes on each side for medium. Then lift them up with a pair of tongs and sear the fatty edge on the grill until crisp and golden. Meanwhile, slice the butter into thin slices.
- Transfer the steaks to warmed plates and put 2 slices of the butter on top of each (save the rest of the butter for the next time).
Tried this recipe?Let us know how it was!
