- 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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