Seared sirloin steak with garlic-soy infusion

Serves SERVES 4 Starters and mains

Julyf6

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Ingredients

  • 60ml light soy sauce
  • 3tbsp Worcestershire sauce
  • 1tbsp thinly sliced garlic
  • 115g unsalted butter
  • 4 x 225g sirloin steaks
  • 3tbsp grapeseed oil
  • 1tbsp fresh thyme leaves

Method

In a saucepan, combine the soy sauce, Worcestershire sauce, garlic and half the butter over a medium heat. Cook for 5-7 minutes, until the mixture thickens and coats the back of a spoon. Remove the pan from the heat and set aside.

Meanwhile, pat the steaks dry with kitchen paper and season with coarse sea salt and freshly ground black pepper. Heat a large sauté pan over a medium-high heat and add the oil. When the oil is hot, add the steaks to the pan and cook until nicely coloured, 2-4 minutes depending on how thick the steaks are. Turn the steaks and add the remaining butter to the pan along with the thyme. Use a spoon to baste the steaks with the butter-thyme mixture as they cook.

When the steaks are done, remove from the heat, spoon any remaining thyme and pan juices over them, and allow to sit for 2 minutes. To serve, slice against the grain and drizzle with the garlic-soy sauce.

Recipes and photographs taken from Flavour First & Foremost by Angelo Sosa, photography by William Brinson (Kyle Books, £19.99).
Julyf6
Recipes and photographs taken from Flavour First & Foremost by Angelo Sosa, photography by William Brinson (Kyle Books, £19.99).

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