Barbecued sirloin steak with confited garlic butter

Make the butter, which is better done the night before use. In a mixing bowl, mask all the ingredients together with a potato masher and then whisk to combine. The finished butter can then be placed in a serving bowl or rolled in grease proof paper to a sausage shape. The latter can be frozen and the former is best refrigerated.

Cook the steak in a hot pan or on the open slat of your very hot barbeque – leave to sit for 2 minutes. Turn to cook on the other side.

Cook the meat a further 2 minutes – turn onto a spot which has medium heat and cook for 3 minutes on each side and your steak will be cooked medium. If you want rare, cook it only 1 minute on each side and well done will need 5 minutes each side after the initial sealing of the meat. Lift meat onto a warmed plate and leave to sit for 3 minutes.

Serve onto individual plates with the butter cut into rings, 3 cms thick; if using the bowl method, remove the butter fromm the refrigerator 20 minutes before use and serve with a spoon on the side. The butter is delicious as it melts over the steak. Serve with barbequed sliced potatoes and a green salad.

GARLIC CONFIT
6 heads garlic
6 sprigs thyme
vegetable oil

Trim about a third of the garlic head away and discard.
Pack the whole garlic into a saucepan, root down and cover with the oil.
Cook over really low heat for 1 hours – the garlic will brown slightly; the slower the cooking, the more flavour is released.
Remove from the heat, cool and then pack into a suitable storage container with the oil. The garlic can be used wherever – great crushed and on heated ciabatta or in mayonnaises. The oil is sensational for salad dressings and cooking.