Peppered Sirloin Served With Habanero Butter And An Avocado Salad

Substitute sirloin with rump, ribeye or fillet steak.

Cooking guideline based on 3cm thick steak.

Rare: 4 minutes on each side.

Med-rare: 5 minutes on each side.

Medium: 6 minutes on each side.

Well-done: Not recommended.



    1. In a bowl mix the butter together with the chopped chilli and season with salt.
    2. Spoon the butter mixture onto a sheet of cling film and wrap into a sausage shape by folding the plastic wrap over the butter and quickly spinning the two loose ends around.
    3. Refrigerate the habanero butter until required or put it in the freezer if you need to speed things up.
    4. Rub the steaks with olive oil and coat them with the crushed pepper corns.
    5. Heat a pan until smoking hot and cook the steaks to your preference (see cooking guideline above). Leave the meat to rest for half its cooking time and prepare the salad.
    6. To make the avocado salad, mix the torn basil leaves with the olive oil and lemon juice and pour over the avocado halves. Season with salt and pepper.
    7. Unwrap the chilli butter, cut into 1cm thick slices and pop it on top of the hot steaks. Ready. Set. Eat!
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