Lunch
Lime, Chilli and Fish Sauce Butter Steak
A Southeast Asian-French fusion steak, sirloin seared hard and rested then finished with a lime, chilli, and fish sauce compound butter that melts into the meat so sweet, sour, and heat are all present in every slice.
$8
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
742Calories
48gProtein
32gFat
62gCarbs
2gSugar
2gFiber
1180mgSodium
95mgChol
0gSat Fat
Goes well with
Sauvignon Blanc
local
Thai Iced Tea
international
High Protein
Gluten-Free
fusion-kitchen
Instructions
1
Prep
Finely chop red chilli and coriander. Finely grate garlic and lime zest. Mix softened butter with fish sauce, chilli, lime zest, lime juice, garlic, and coriander in a small bowl until combined. Pat steak completely dry and rub all over with oil, salt, and pepper.
2
Char
Heat a cast iron pan over highest heat for 2 minutes until smoking. Place steak in pan and sear 2.5–3 minutes per side without moving, until a dark crust forms and internal temperature reaches 50–52°C for medium-rare.
3
Crisp
Stand steak on its fat edge for 1 minute over high heat until the edge renders and crisps, watching for golden colour.
4
Rest and plate
Remove steak to a warm plate and immediately top with compound butter. Rest 4–5 minutes as the butter melts into the meat. Slice against the grain and serve over steamed jasmine rice with cucumber slices and lime wedges alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 x 200g sirloin steak
- 2 tsp2 tsp neutral oil
- 1 tsp1 tsp fine sea salt
- 1/2 tsp1/2 tsp black pepper
- 60g60g unsalted butter
- 2 tsp2 tsp fish sauce
- 11 small fresh red chilli
- 11 lime zest
- 2 tsp2 tsp lime juice
- 1 clove1 clove garlic
- 10g10g fresh coriander
- 360g360g jasmine rice
- 11 medium cucumber
- 22 lime wedges
