Cubed Sirloin With Chilli Butter

SERVES 4 AS ONE OF 4-5 ROBATA DISHES

INGREDIENTS

50g unslated butter
1 tsp shichimi chilli powder
1 tsp kimchi chilli sauce
350-400g free range or organic sirloin steak
Salt and freshly ground black pepper

METHOD

1. For the chilli butter, mix the soft butter with the chilli powder and sauce, then place on a piece of cling film (plastic wrap) and mould to a 1 x cm square.
2. Place in a freezer for at least 1 hour.
3. Start your grill. Season the steak with salt and pepper, then grill on each side for 2 minutes, turning twice until medium-rare,the steak should be soft to the touch and bounce back.
4. Remove from the heat and leave to rest for 5 minutes 
5. Slice into bite-sized pieces and thin slices of the ice-cold butter.