Iron on griddle iron: seared sirloin with garlic soy infusion.

rusty ironBear with me on this one, you are probably wondering why on earth I would have a photograph of some rusty iron as a header. Well it’s because this week I have had a craving for some iron, my body telling me that it needs this particular type of fuel. And this piece of rusty iron is staring at me every day, right from my kitchen window, on my neighbour’s house.

We don’t eat a lot of red meat in our house. When we do it’s usually things like slow cooked pots of lamb tagine or beef stew. I tend to think of steak in terms of rib eye on the barbecue rather than a winter indoor food. But I have been dreaming of pink delicious meat served in juices. The toss-up was to go for rack of lamb or fillet steak. I delegated the purchasing task to himself and sent him off to the local butcher who convinced him that the sirloin he had in was the only way to go. I had previously come across this recipe from Angelo Sosa in a food magazine and so it seemed like an obvious choice.

butchers 1

I am very lucky to have a super local butcher.

butchers 2

The meat display in this shop would I think, bring out the carnivore in anyone.

I’m less sure about the rather discriminatory fold down bench outside, which declares itself to be “Husband Parking”. I am assured it is intended to be light-hearted. (Since it went up I think I am always conscious of there being more men than women inside the shop!)

Anyway, the recipe called for the following ingredients:

4 x 225g sirloin steak

60 ml of light soy sauce

3 tablespoons of Worcestershire sauce

1 tablespoon of thinly sliced garlic

115g unsalted butter, however I weighed up this amount and only used about half of it in total.

3 tablespoons of grapeseed oil

Sea salt and black pepper

1 tablespoon of fresh thyme


I first made the sauce in a small saucepan by combining the soy, worcestershire, garlic and half the butter. (that’s half the half if you know what I mean) It took about 5 minutes to cook over a medium heat before it reduced and thickened. I then set it aside.

I then dried the steaks with some kitchen paper before seasoning with sea salt and pepper. Meanwhile I heated the grapeseed oil over a medium heat before adding the steaks to the griddle pan.

steaks on the pan

When you turn them, (after 3-6 minutes, depending on your taste and also depending on how thick they are!) add about half the thyme and the remaining butter to the pan, using a spoon to baste them along the way.


When cooked to the required level, I left them to rest for a few minutes before slicing the meat against the grain into slices and drizzling it with the soy-garlic sauce and the remaining fresh thyme. That way they not only look great but it made it easy to serve to the family.

It really was as easy as that.

cooked beef2

Side dishes…

I served the meat with a couple of side dishes. First we had some roasted baby tomatoes which were cooked in a 180 degree oven for c 15 minutes after being seasoned with salt and pepper, some sugar, olive oil and balsamic vinegar and fresh basil.


We also had some seared green beans topped with toasted sesame seeds which are a staple in my house. They go particularly well with a soy based sauce so are a perfect accompaniment to this dish. I usually just put the sesame seeds onto a hot dry pan for about 2 minutes then remove them quickly. I then pour a splash of olive or rapeseed oil onto the hot pan and toss the green beans around for a minute or two, no more, so they are still very crunchy. Top with the seeds and serve!


For spuds we had some lazy potatoes as they are called in our house. That is, cubed, with the skins on and cooked with olive oil and lots sea salt and freshly ground pepper. I suspect my daughter who peeled the large amount of potatoes would beg to differ on the lazy aspect of this comment.

I do think however, that a simple green salad would go really well with the beef too.


All that was left was to dish up for the family to enjoy.


I had to take this photo super-fast as the hungry hoards had devoured it in no time. I used thyme as a decorative feature on thetable complementing the aromas from the food.

So, what was the verdict from one and all? I don’t know about you, but there is no doubt that my harshest critics are those whom I live with. One might think that with washing, ironing, cooking, cleaning, not to mention a pretty good taxi service at stake, they would learn to be a little kinder, but that is sadly not the case. However as I write this, I dared to ask what  the opinion of the meal was, and got the following response. “Ooh that was amazing”.

I’ll take that any day!

So for sure, this recipe is one I will be returning to again when I require a real treat and an iron hit at the same time.

4 thoughts on “Iron on griddle iron: seared sirloin with garlic soy infusion.

  1. Fantastic looking steaks Nicki. You have inspired a future post for me. There is a traditional French steak with thyme that I now must post. Thanks for the inspiration.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s