Sirloin Steak with Artichoke Butter

Sirloin Steak with Artichoke Butter Recipe

Here in the Bay Area, the weather has been gorgeous. I lit up my grill for the first time this season and made my favorite meal: top sirloin steak that I garnished with a dollop of artichoke butter, marinated artichokes capellini pasta and grilled artichokes.  

I cooked the steak a la plancha by placing a cast iron griddle over the charcoal grill. The hot plancha created a nice crust around the steaks, which I had marinated in soy sauce to tenderize. Simple, juicy and delicious!


Yields: 4 servings

4 (8-ounce) top sirloin steaks (about 1-inch thick)
⅓ cup soy sauce
4½ teaspoons granulated sugar
½ teaspoon kosher salt
1 teaspoon black peppercorns, coarsely ground
1 clove garlic, finely minced
2 tablespoons vegetable oil
¼ teaspoon red chili powder
¼ cup artichoke butter


In a small saucepan, cook the chopped garlic in the vegetable oil for about 1-2 minutes. Transfer the garlic to a small bowl, leaving as much oil as possible in the saucepan. Set aside.

In the same bowl, pour the soy sauce over the garlic. Add the sugar, black pepper and red chili powder. 

Pat dry the meat with paper towels. Place the 4 steaks in a sealable plastic bag. Add the soy sauce marinade, seal and let set for about 30 minutes. 

Heat a cast iron plancha over a very hot grill (or use a regular frying pan). Remove the steaks from the bag and pat them dry. Brush with a thin layer of oil. Sprinkle with salt. Place the steaks, fat side down and render the fat from the beef. Sear and brown the meat on both sides for about 4 minutes per side. It's important that you do not pierce the meat (use tongs) so it remains tender. Flip the steaks and generously sprinkle with black pepper. Cook until you reach the desired doneness (I cooked it for another 4 minutes). Transfer to a plate. Cover with a piece of aluminum foil and let the meat sit for 10 minutes before slicing.

Gather the drippings from the plate. Slice the beef and serve it over a bed of arugula. Top with a dollop of artichoke butter and drizzle with the drippings.

Bon appétit!


Make sure the steaks are sliced against the grain, so the meat remains tender.

Published By: Jacqueline Pham on June 4, 2013.


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