Sirloin Steak with Chipotle and Brandy Sauce
Servings 4
Prep time
10 minsCook time
20 minsInactive time
10 minsTotal time
40 minsThis sauce is also fantastic with chicken and pork.
Ingredients
Method
- In a small saucepan over medium heat add brandy, Worcestershire, ketchup and cream. Bring to the boil, stirring continually (the sauce will thicken slightly) then remove pan from heat and set aside.
- Preheat BBQ grill or frying pan to high then add oil and heat until shimmering. Add steaks and cook for 3 minutes on each side, or to your desired level of doneness (see notes below).
- Transfer steaks to a wire rack, cover loosely with tinfoil and set aside to rest for 5–10 minutes (depending on thickness). Reheat sauce.
- Serve steak with sauce, a sprinkling of herbs (if using) and plenty of pepper.
Simon says ...
Chipotle ketchup is available online.
Shimmering means the oil is heated to a point where the surface begins to ripple but does not smoke.
Using a good meat thermometer, check the internal temperature of the steak:
- For the perfect medium-rare steak, remove from oven when internal temperature reaches 60°C, or as soon as juices appear. The steak should feel soft when pressed.
- If you prefer medium or well done, continue cooking. At medium, the steak will feel bouncy with red juice starting to seep out. At well done, the steak will feel firm and juice will be pooling on the surface.
For that 5% magic, when searing steak whatever you do, don’t prod it—steak needs uninterrupted contact with the pan for it to sear properly. When the steak can move and doesn’t feel stuck to the pan, it’s ready for turning.