Sirloin Steaks with Harissa Butter

If you like the harissa butter used in Merrilees Parker's delicious steak dish, try using it to make garlic bread...
By Merrilees Parker
Sirloin Steaks with Harissa Butter
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 1 hr refrigeration
  • Effort: easy


For the butter

  • 75 g butter, at room temperature
  • 1 tbsp chopped flat leaf parsley
  • 1 tbsp chopped coriander
  • 1 clove garlic, crushed
  • 1 tbsp harissa

For the steaks

  • 2 tbsp olive oil
  • 4 x 225 g sirloin steaks, each about 4cm thick
  • fine sea salt and freshly ground black pepper


1. To make the harissa butter, combine the butter, herbs, garlic and harissa in a mixing bowl. Season with salt and pepper, then mash with a fork until well mixed.

2. Spoon on to a small square of parchment paper and shape into a cylinder about 2.5cm thick; twist the ends to seal. Chill for at least 1 hour until the butter has firmed up.

3. Meanwhile, heat the olive oil in a large heavy-based frying pan over a high heat. Season the steaks with pepper and cook for 2 minutes on each side. Reduce the heat and cook the steaks for 5-10 minutes, depending on how rare you like them, turning once.

4. Transfer the steaks to warmed serving plates and season with salt. Unwrap the butter and cut into 4 pieces. Place a slice on each steak and set aside in a warm place to rest. Serve after the meat has rested for at least 5 minutes.

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