Sirloin Steaks With Cafe de Manilla Butter
Receita de: Carne
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Receita de Sirloin Steaks With Cafe de Manilla Butter
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OBRIGADO
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To make Café de Manilla butter, heat 2 tbsp oil in a frying pan over medium heat. Add garlic and ginger, stirring for 1 minute or until fragrant. Add eschalot, stirring for 3 minutes or until softened. Add tomatoes and cook, breaking up with a wooden spoon, for 3 minutes or until slightly caramelised. Add shrimp paste and cook for 1 minute. Transfer to a bowl and cool completely.
Using an electric mixer, beat butter until pale and smooth. Add lemon juice, vinegar, parsley, coriander, egg yolk and shrimp paste mixture. Season with pepper, then beat to combine. Place café de Manilla butter on a sheet of plastic wrap, roll into a 4 cm-diameter log and freeze for 1 hour or until firm.
Heat a chargrill or frying pan over medium–high heat. Brush steaks with remaining 1 tbsp oil, season with salt and pepper, then cook for 4 minutes each side for medium–rare or until cooked to your liking. Remove from heat, loosely cover with foil and allow to rest for 5 minutes.
Preheat grill to high. Cut Café de Manilla butter into 4 thick slices, place on top of steaks and grill for 1 minute or until starting to melt. Serve with fries and green beans.
INGREDIENTES
4 x 220 g beef sirloin steaks, fat trimmed
French fries and steamed green beans, to serve
Café de Manilla butter
60 ml (¼ cup) vegetable oil
3 garlic cloves, crushed
2 cm-piece fresh ginger, finely grated
1 large Asian red eschalot, finely chopped
3 cherry tomatoes, quartered
1 tbsp spicy shrimp paste
125 g butter, softened, roughly chopped
1 lemon, juiced
1 tbsp coconut vinegar (see Note) or apple cider vinegar
½ cup flat-leaf parsley, finely chopped
½ cup coriander leaves, finely chopped
1 egg yolk
Adicionado por: Natália Martins
Consultada: 739 X
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