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Recipe Detail Page
Grilled Sirloin Steak with Caper Butter
Autumn 2015
Top sirloin steaks have fallen out of favour because of the advent of hanger, flat iron and other steaks. But they are flavourful and tender and serve a crowd beautifully. Salting the steak ahead of time is like making an instant brine. It tenderizes the steak and gives it lots of flavour. Leftover caper butter freezes well for use on meat or vegetables such as asparagus or broccoli.
Serves 6
3 lbs (1.5 kg) sirloin steak about 2 inches (5 cm)
thick
2 tsp (10 mL) coarse sea salt
2 tbsp (30 mL) olive oil
CAPER BUTTER
6 oz (175 g) unsalted butter
2 tbsp (30 mL) grainy Dijon mustard
2 tbsp (30 mL) chopped chives
2 tbsp (30 mL) chopped parsley
2 tbsp (30 mL) capers
Salt and freshly ground pepper
1 Rub each side of steak with salt 2 hours ahead of time. Brush with oil just before cooking.
2 Place ingredients for caper butter in food processor and process until well combined. Season with salt and pepper. Wrap in plastic wrap to form a log and refrigerate until needed, at least 30 minutes.
3 Preheat grill to high. Place steak on hot grill and grill 8 to 10 minutes per side, turning once, or until medium-rare. Remove from heat and let rest for 10 minutes.
4 Thinly slice meat against the grain and place on platter. Top with rounds of butter.
Serves 6
