- 200g butter, at room temperature
- 1 garlic clove, crushed
- 2 drained anchovy fillets, finely chopped
- 2 tsp Dijon mustard
- 1 tsp baby capers, rinsed, drained
- 1 tbs chopped fresh chives
- 1 tbs chopped fresh continental parsley
- 6 beef sirloin steaks
- Olive oil spray
- Use an electric beater to beat the butter in a bowl for 3-4 minutes or until pale and creamy. Add the garlic, anchovy, mustard and capers. Beat until combined. Stir in the chives and parsley. Season with salt and pepper.
- Spoon the butter mixture along the centre of a piece of foil to form a log. Roll up and twist ends to secure. Place in the fridge for 1 hour or until firm.
- Preheat a barbecue grill or chargrill on high. Season steaks with salt and pepper. Spray with oil. Cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a serving platter. Slice butter. Divide among steaks. Cover with foil and set aside for 2 minutes to rest.
ryanharnwell 
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