- 150g radish
- 1tbsp sea salt
- 50g good salted butter, softened
- 3 tbsp chopped chives
- 1/2 clove garlic, crushed salted (this will take out some punch and soften the taste).
- 2 250g grass fed sirloin steaks
Prepare and light the barbecue. Grate the radishes and layer up in a small colander, sprinkling the layers with sea salt. Place on a plate and leave to stand for about 30 minutes, until a pool of juices has collected on the plate.
Rinse under plenty of cold running water. Squeeze out any remaining juices with your hands and pat the radishes dry between plenty of layers of kitchen paper.
Beat the butter in a bowl with the garlic and grated radish. Check the seasoning, stir in chives and spoon into a serving dish. Cover and chill until ready to serve. (If you make more you can place in glad wrap and make a roll. Once it's frozen you can slice disks off).
Cut the steaks in half and season lightly with pepper. When the barbecue is ready, cook the steaks for 2-3 minutes on each side (the cooking time will vary, depending on the heat of the barbecue and distance from the coals. For medium to well-done steaks, you will need to cook them for longer). Serve topped with spoonfuls of the flavoured butter.