Diary of a Chef · Just Chefn Around

Grilled Sirloin Steak with Green Peppercorn Butter

Name: Grilled Sirloin Steak with Green Peppercorn Butter
Total time: 30 min
Yield: 1 portion, plus a batch of compound butter
Ingredients: 1 tsp clarified butter, for the compound butter; 2 tbsp shallot, minced; 1 tbsp green peppercorns, brined, lightly pressed open; ¼ lb whole butter, softened; 1 tsp coarse sea salt; ¼ tsp ground black pepper; 1 tbsp parsley, minced; 1 tsp clarified butter, for the steak; 1 sirloin medallion, 3–4 oz, 1 inch thick; salt and pepper blend, as needed

30 minutes · 1 portion, plus a batch of compound butter

By Diary of a Chef · from French Classics

Ingredients

1 tsp clarified butter, for the compound butter
2 tbsp shallot, minced
1 tbsp green peppercorns, brined, lightly pressed open
¼ lb whole butter, softened
1 tsp coarse sea salt
¼ tsp ground black pepper
1 tbsp parsley, minced
1 tsp clarified butter, for the steak
1 sirloin medallion, 3–4 oz, 1 inch thick
salt and pepper blend, as needed

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Instructions

1Make the compound butter

Sweat shallots and peppercorns in clarified butter until soft; cool at your station. Fold into the softened butter with salt, pepper, and parsley. Roll into a log in plastic or store.
2Grill the steak

Rub the medallion with clarified butter; season liberally. Grill to the desired temperature.
3Crown and serve

Add a coin of the compound butter and let it melt slightly. Plate with the butter still visible.

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