Steak with sweet and smokey butter and cherry tomatoes

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Sweet and smokey butter

150g unsalted butter, softened

2 jalapeños, deseeded and roughly chopped

2 1/2 tbsp coriander (leaves and stalks), roughly chopped, plus extra leaves to garnish

1 tbsp chives, finely chopped, plus extra to garnish

2 limes; 1 1/2 tsp finely grated zest, 2 tsp juice then cut the rest into wedges, to serve

1 garlic clove, crushed


2 tbsp Sweet and smokey spice rub, plus extra for sprinkling


2 sirloin steaks, approximately 420-450g

1 tbsp olive oil

Cherry tomatoes

180g cherry tomatoes, halved

1 1/2 tbsp olive oil


1/2 tsp Sweet and smokey spice rub

Flaked sea salt and black pepper

The butter makes more than you need, but it will keep, in the freezer or the fridge. It works wonderfully well with chicken, prawns or fish, as well as beef.

Serves 2


1. Add all the ingredients for the butter to the small bowl of a food processor with 1 tsp of flaked salt. Blitz until everything is finely chopped and fully combined. Transfer to a small bowl and set aside.

2. Heat a non-stick griddle pan on a medium-high heat. Rub the steaks with olive oil and sprinkle each side with flaked sea salt and black pepper. Place on the hot griddle and cook for 1 1/2 - 2 minutes on both sides for a medium cooked steak. Transfer the steaks to a plate, keeping the pan and any remaining juices to cook the tomatoes. Top each steak with a teaspoon of the butter and leave to rest.

3. For the tomatoes, return the griddle pan to a medium-high heat. Add the oil and tomatoes and cook for 1½ minutes, or until the tomatoes have softened and are starting to brown in places. Season with ¼ tsp flaked sea salt, a good grind of pepper and a sprinkle of the spice rub. Sprinkle the steaks with the rub and transfer to a plate along with the tomatoes. Finish with the coriander and chives and serve with the lime wedges.

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