Marinated Sirloin Steaks with Sriracha Butter

Difficulty: Very easy

Serves: 2

Prep time: 15 minutes Total time 5 hours (includes marinating time)

Oven Temperature: Braai



For the steak:

2 thick-cut sirloin steaks

1½ cups Castle Milk Stout

1t garlic powder

1t salt

2T Worcestershire sauce

30ml olive oil

Salt and pepper, to season

For the butter:

120g butter, softened

2T Castle Milk Stout

1t Sriracha sauce

1/4t salt


Make the butter first by adding the softened butter, Castle Milk Stout, Sriracha sauce and salt to a blender, blend until smooth and well combined. Lay a piece of cling wrap on a flat surface, scoop the butter in a long line onto the cling wrap. Fold the cling wrap over the butter and form into a tight log, tightly wrap the log with the cling wrap and refrigerate to set, about 30 minutes.

For the steak, stir together Castle Milk Stout, garlic powder, salt and Worcestershire sauce in a shallow bowl big enough to accommodate steaks. Add the steaks, cover and refrigerate for 3-4 hours turning occasionally to marinate both sides. Half an hour before cooking remove the steak from marinade and pat dry, allow to sit at room temperature for the remainder of the 30 minutes.

Sprinkle the steak with salt and pepper on both sides.

Braai steaks for four minutes on one side then flip and fry on the other side for another 4 minutes for medium-rare (or longer if you prefer medium or well done). Transfer steaks to a cutting board and allow to rest for five minutes. Top steaks with a generous slice of Sriracha butter.