Fusion Kitchen · 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.
$$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
742Calories
48gProtein
32gFat
62gCarbs
2gSugar
2gFiber
1180mgSodium
95mgChol
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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 both steaks 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 steaks 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. Work in batches if needed to avoid crowding the pan.
3
Crisp
Stand each 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 steaks to warm plates and immediately top each 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.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) sirloin steak
- 2 tsp neutral oil
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 60g (2.1 oz) unsalted butter
- 2 tsp fish sauce
- 1 small fresh red chilli
- 1 lime zest
- 2 tsp lime juice
- 1 garlic clove
- 10g (small handful) fresh coriander
- 360g (12.7 oz) jasmine rice
- 1 medium cucumber
- 2 limes wedges