Firm, flavourful, and one of the most iconic steaks on the planet
The sirloin โ also called striploin โ is one of the definitive steak experiences. Firm-textured, boldly flavoured, with a fat cap along one edge that renders beautifully during cooking. A 420g grass-fed sirloin is a generous piece of beef, and the fat cap from a grass-fed, ecologically raised animal is where the diet expresses itself most clearly โ lighter in colour and more richly flavoured.
Ingredients
- 100g unsalted butter, softened
- 2 tbsp fresh tarragon, finely chopped
- 1 shallot, very finely diced and softened briefly in a splash of white wine vinegar
- 1 tsp Dijon mustard
- Squeeze of lemon juice
- Salt to taste
- Your Farmer sirloin steak (~420g)
- High smoke-point oil
- Flaky salt and cracked pepper
Instructions
For the bรฉarnaise butter (make ahead)
Mix all butter ingredients until evenly combined.
100g butter2 tbsp tarragon1 shallot1 tsp Dijon mustardRoll into a log in cling wrap. Refrigerate until firm โ make it at least 1 hour ahead. It keeps for 2 weeks.
For the sirloin
Bring the sirloin to room temperature โ about 30 minutes on the bench. Score the fat cap at 1cm intervals. Pat completely dry.
~420g sirloin steakSeason generously with flaky salt and cracked pepper.
flaky salt and cracked pepperHeat a cast iron pan until very hot. Add the oil.
high smoke-point oilSear fat-cap side down first for 2โ3 minutes. Lay the steak flat and cook for 3โ4 minutes per side for medium-rare.
Rest for 8 minutes. Top with a thick slice of bรฉarnaise butter as it rests.
Serve with a simple salad or fine green beans dressed in lemon and olive oil.
Appears in
Pack C shares โ Sirloin (~420g)
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๐ก Score the fat cap with a sharp knife at 1cm intervals before cooking (cut through the fat but not into the meat). This prevents the steak from curling in the pan as the fat contracts.
Your Pack C sirloin deserves this recipe. Join the Your Farmer community and look forward to every delivery. ๐ฅฉ
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