A perfectly grilled sirloin steak sits at the centre of this barbecue feast, basted with garlic butter and herbs for a rich crust. Charred tenderstem broccoli coated in creamy white sauce and smoky Brit-churri bring bold flavour, freshness, and plenty of contrast to every bite.
Prep: overnight
Cook: 30 mins to 1 hour
Serves: Serves 1–2
Dietary: Gluten-free
By Anthony MurphyFrom Saturday Kitchen Recipes
This sirloin steak with white sauce broccoli and Brit-churri delivers plenty of protein and flavour, balanced by broccoli and fresh herbs. The butter, mayonnaise, and steak increase the fat content, while the vegetable accompaniments help improve the overall nutritional profile.
Approx per serving: 920 kcal, 68g fat, 18g carbs, 6g sugars, 5g fibre, 62g protein
Equipment
Ingredients
For the sirloin steak
- 1 large sirloin steak (500g)
- 100g salted butter
- 3 cloves garlic, grated
- 2 tsp yeast extract
- 1 herb basting brush
- 2–3 tbsp olive, rapeseed or flavoured oil
- ½ white onion, grated
- Pinch salt and black pepper
For the white sauce broccoli
- 225g mayonnaise
- 110g salad cream
- 1 tsp garlic granules
- 2 tsp salt
- 1 tbsp honey
- 120ml cider vinegar
- ½ tsp dried sage
- ½ tsp dried thyme
- ½ tsp ground black pepper
- 500g tenderstem broccoli
For the smoked Brit-churri
- ½ red onion, finely chopped
- 1 large garlic clove, finely chopped
- 20g flat-leaf parsley, finely chopped
- 1 tbsp red wine vinegar
- 1 tsp smoked salt
- 80ml rapeseed or olive oil
- 1 tsp English mustard
- 1 tsp black pepper
Customise
- Swap sirloin steak for ribeye if you prefer extra marbling
- Replace tenderstem broccoli with asparagus during the barbecue season
- Add fresh chilli to the Brit-churri for extra heat
- Use wholegrain mustard instead of English mustard for added texture
Method
- Dry brine the sirloin steak (overnight) – Season the sirloin steak generously with salt and black pepper. Leave uncovered in the fridge overnight. This helps the steak retain moisture and develop a better crust.
- Set up the barbecue (15 minutes) – Prepare a two-zone grilling area with one side very hot for searing and the other cooler for gentler cooking.
- Make the white sauce broccoli coating (5 minutes) – Mix mayonnaise, salad cream, garlic granules, salt, honey, cider vinegar, sage, thyme, and black pepper in a bowl until smooth. Toss the broccoli with a few spoonfuls of the sauce.
- Prepare the smoked Brit-churri (5 minutes) – Stir together the red onion, garlic, parsley, vinegar, smoked salt, oil, mustard, pepper, and 40ml water in a heatproof jar. Set aside.
- Make the garlic butter baste (5 minutes) – Melt the butter gently in a saucepan. Stir in two cloves of grated garlic and the yeast extract. Keep warm.
- Sear and baste the sirloin steak (8–10 minutes) – Place the steak directly over the hot coals. Turn often and baste continuously with the garlic butter using the herb brush. Once a deep crust forms, move the steak to the cooler side of the barbecue.
- Char the broccoli while the steak cooks (8 minutes) – Lay the broccoli over the hot coals and turn every couple of minutes until charred, smoky, and tender.
- Smoke the Brit-churri (2 minutes) – Carefully place a small hot coal into the jar, cover immediately, and allow the smoke to infuse for about a minute. Remove the coal and stir.
- Finish cooking the steak (2–5 minutes) – Cook until the internal temperature reaches 52–55°C for medium-rare. This slower finish means the steak remains juicy and does not need a long resting period.
- Create the board dressing and serve (5 minutes) – Scatter the remaining garlic, grated onion, and chopped herbs from the basting brush over a large chopping board. Lay the steak on top and roll it through the dressing. Slice, toss through the juices, then serve with white sauce broccoli and a generous spoonful of smoked Brit-churri.