Sirloin steak with white sauce broccoli and Brit-churri
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Serves 1–2
Master the art of two-zone grilling with this impressive herby sirloin steak and indulgent veg accompaniments.
Ingredients
For the sirloin steak
- 1 large sirloin steak (about 500g/1lb 2oz)
- 100g/3½oz salted butter
- 3 garlic cloves, grated
- 2 tsp yeast extract
- 1 herb basting brush (wooden spoon with bunches of thyme and rosemary attached with butchet's string)
- 2–3 tbsp olive, rapeseed or flavoured oil
- ½ white onion, grated
- salt and freshly ground black pepper
For the white sauce broccoli
- 225g/8oz mayonnaise
- 110g/4oz salad cream
- 1 tsp garlic granules
- 2 tsp salt
- 1 tbsp honey
- 120ml/4fl oz cider vinegar
- ½ tsp dried sage
- ½ tsp dried thyme
- ½ tsp ground black pepper
- 500g/1lb 2oz tenderstem broccoli
For the smoked Brit-churri
- ½ red onion, finely chopped
- 1 large garlic clove, finely chopped
- 20g flat-leaf parsley, finely chopped
- 1 tbsp red wine vinegar
- 1 tsp smoked salt
- 80ml/2½fl oz rapeseed or olive oil
- 1 tsp English mustard
- 1 tsp freshly ground black pepper
Method
To make the sirloin steak, season the steak with salt and pepper the night before cooking. Leave it uncovered in the fridge to dry brine.
Set up your grill for two-zone grilling.
To make the white sauce broccoli, mix all of the ingredients aside from the broccoli in a bowl to create the white sauce.
Toss the raw broccoli in a few tablespoons of the white sauce.
To make the smoked Brit-churri, mix all of the ingredients and 40ml/1fl½ oz water in a small heatproof jar.
Melt the butter for the steak in a small pan over a low heat. Add 2 of the grated garlic cloves and yeast extract and stir until combined. Keep warm, ready for basting.
Once the grill is up to temperature, sear the steak directly over the coals, moving and basting it constantly with the butter using your herb basting brush.
Once a crust has formed, remove it from the direct heat and place it on a much cooler part of the grill to finish cooking gently.
Put the broccoli straight over the hot coals, flipping every couple of minutes until it's beautifully charred and tender.
Take a small lump of coal from the BBQ, blow off any excess ash and carefully drop it into the jar of Brit-churri. It will start smoking instantly, place the lid on and trap the smoke inside. Let it infuse for about a minute, then remove the coal.
Remove the steak after roughly 8–10 minutes, when it hits 52–55C internal temperature. Finishing the steak like this means there is no need to rest the steak as it has been cooking and resting at the same time.
Add the remaining grated garlic and onion to a large chopping board, and finely chop the herbs from the end of your basting brush.
Place the steak on top of the board, turning to cover every edge and side in the board dressing.
Slice the steak as you like, and toss the slices in the board dressing. Any juices from the meat will mix with the dressing, and as you toss the slices, they’ll soak that flavour straight back up.
Serve the steak with a good spoonful of the Brit-churri and the broccoli on the side.
