It’s hard to resist a good, top sirloin steak.
It’s also hard to resist cooking it over an open flame in the height of summertime.
One of the best things about a juicy, tender sirloin, in my opinion, is that you don’t need to do much to it for it to turn out perfectly. However, every now and then it’s fun to add something like this compound butter to enhance the flavor of the steak.
Compound butter is simply mixing different ingredients into your real butter of choice (I like salted sweet cream). The variations are endless, as with this mustard herb butter. I’d even throw in some garlic for good measure.
With top sirloin steaks on sale this week at Brookshire’s, you can even get enough for a midsummer party.
Sirloin Steak Topped with Mustard Herb Butter
2 boneless top sirloin steaks
2 oz salted butter, room temperature
1 Tbsp finely chopped parsley
1 Tbsp finely chopped chervil
1 Tbsp finely chopped tarragon
2 tsp wholegrain Dijon mustard
cayenne pepper, to taste
Mix all the ingredients (except the steaks!) in a bowl. Turn the mixture out onto a sheet of greaseproof paper and roll into a sausage shape. Chill the butter mixture for at least one hour. Remove just before serving on top of the steak and cut into rounds.
Cook the steaks to your liking and leave to rest for 2-3 minutes to allow the juices to run back into the meat.
Just before serving, place a couple of rounds/discs of mustard butter on top of the steaks and let melt.
Nutritional Information: Calories Per Serving: 1193, Calories from Fat: 817, Fat: 91 g (40 g Saturated Fat), Cholesterol: 355 mg, Sugar: 0 g, Sodium: 418 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 88 g