Sirloin Steak

Sirloin Steak with Thai Curry Butter

Creative Cooking

Type of Dish Main Course


  • 1 kg (2.2 lbs) sirloin steak (4 x 250g steaks)
  • 300 g (3/4 lb) butter
  • 30 ml (2 Tbsp) lime juice
  • 15 ml (1 Tbsp) Green Thai curry paste
  • 50 ml (3 ½ Tbsp) chopped coriander
  • 10 ml (2 tsp) Thai fish sauce


  1. Leave the butter at room temp for 1 hour until soft. Put all ingredients in a food processor and mix well. Spread out a sheet of cling film on the table and put the butter on top, roll it up to form a sausage shape about 5 to 6 cm in diameter. refrigerate until ready to use, as you use it, just cut off slices with a sharp knife.
  2. You can melt it on top of BBQ chicken or steaks as they come off the grill. Another way to use this flavoursome butter is to wrap vegetables in a tin foil parcel with a slice of Thai butter inside and then cook on top of the BBQ.

Further Information

Yield 4

Preparation Time is approxmiately 30 minutes.

Cooking Time is approxmiately 20 minutes.

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