Sirloin Steak Recipe

Bring steak to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature; pat dry with paper towel.

Season

Rub both sides of each steak with olive oil, then season generously with sea salt and freshly ground black pepper. Press the seasoning into the meat.

Preheat grill or pan

Preheat a heavy-bottomed cast-iron skillet or chargrill pan over high heat until very hot (a drop of water should sizzle away). If using a charcoal or gas chargrill, get flames or grates very hot.

Chargrill the steaks

Place the steaks on the hot grill or pan. For medium doneness cook about 3–4 minutes per side for 1.5–2 cm (0.6–0.8 in) steak; 4–5 minutes per side for thicker steaks. Do not move the meat while searing so a crust forms. If using a pan, add 1 tbs butter and the crushed garlic and herb sprigs to the pan during the last minute, spooning the melted butter over the steak to baste.

Rest

Transfer steaks to a cutting board and loosely tent with foil. Rest for 6–8 minutes (this finishes cooking and lets juices redistribute). While resting, finish the sauce and prepare garnishes.

Combine and simmer

In a small saucepan or skillet over medium-low heat, combine red chilli paste, finely chopped fresh red chilli, tomato ketchup, soy sauce, rice vinegar, honey (or brown sugar) and 2 tbs water. Stir to combine and gently simmer for 2–3 minutes until slightly thickened and glossy. Taste and adjust: add more honey if too sharp, more vinegar if too sweet, or more water to loosen.

Keep warm

Remove from heat and keep covered until ready to serve. The sauce should be pourable but coat the back of a spoon.

Prepare pickles

Thinly slice mixed pickles and, if using, pickled red onion. Drain any excess pickle juice so the plate doesn't become soggy. Toss briefly in a small bowl.

Crisp store-bought onions (optional)

If your store-bought crispy fried onions are not very crunchy or you prefer freshly warmed ones, heat 3 tbs vegetable oil in a small skillet over medium-high heat. Toss the crispy fried onions with 2 tbs plain flour to help them crisp, then quickly flash-fry or toss in the hot oil for 30–45 seconds, shaking the pan constantly to avoid burning. Drain on paper towel.

Slice steak

After resting, slice the steaks against the grain into 1 cm (about 1/3 in) thick slices. Arrange on warmed plates.

Spoon 1–2 tbs of the double chilli sauce over the sliced steak (or serve extra on the side). Scatter the drained pickles and pickled red onion alongside or on top of the steak.

Sprinkle the crisped/fresh crispy onions over the steak and pickles for crunch.

Scatter chopped fresh coriander over the dish and finish with a light sprinkle of coarse sea salt if desired. Serve with lemon or lime wedges on the side for squeezing.

Serve immediately while steak is warm, with extra chilli sauce on the side for guests who want more heat.