Grilled Sirloin with Anchovy Butter and Charred Broccolini

The Steakhouse's Quietest Trick

Anchovies dissolve. That's the whole secret — mashed into butter and melted over hot beef, they surrender their shape entirely and leave behind pure savoury depth, the thing that makes you look at a steak and wonder what the chef knows that you don't. Nobody at the table picks them; they just notice the steak tastes somehow more like steak. Sirloin is the ideal canvas because its flavour is clean and direct — cut from the striploin along the back, tender, fine-grained, with a fat cap that crisps beautifully against a ripping-hot grill pan. Give that pan the full five minutes of preheating, too — char bars are a temperature achievement, not a talent, and a half-hot pan just greys the meat. It's the Pack C steak in the grass-fed beef CSA share, and this compound-butter move is the same family of trick we pull in scotch fillet with compound butter. Make the log once and Your Farmer® steak nights get easier for a month.

Swaps and Variations

Rump carries the anchovy butter just as confidently, and the butter itself is a workhorse well beyond steak: melt a disc over roast lamb, charred broccolini on its own, baked potatoes or steamed green beans. Genuinely anchovy-shy? Swap them for a tablespoon of finely chopped capers — sharper, still savoury, same melting habit. A rosemary-and-garlic version of the butter suits winter; extra lemon and chilli suits summer. For the cut's plainer glory, our original grass-fed sirloin recipe is the reference point.

Storage and Leftovers

The butter log is the gift here: wrapped well, it keeps a week in the fridge and two months in the freezer, and you slice discs straight off frozen. Cooked steak keeps airtight in the fridge for up to 3 days — eat it cold and thinly sliced rather than reheating. The best leftover assembly: cold sirloin, a smear of the anchovy butter brought to room temperature, and rocket on grilled bread. Lunch that outranks most dinners. And if the broccolini outlasts the steak, chop it through hot pasta with a disc of the butter and a handful of parmesan — dinner number two from the same night's work.