Steak your claim

January 30, 2013 (Last Updated: January 11, 2019)

With so many different cuts of beef to choose from, steak sandwiches, a classic rump and flavoured butters all take centre stage with these handy tips.

By Leila Saffarian


  • Always choose good quality meat. Sirloin, rib-eye, rump and fillet are all excellent options.
  • Keep things simple – a quick rub of olive oil, some Maldon salt and freshly ground black pepper will always bring out the flavour of a good cut of meat.
  • Cooking on a griddle pan creates enough heat and adds a wonderful charred and smoky flavour to the meat.


    2 x 150g sirloin steaks
    45ml (3 tbsp) olive oil
    sea salt and freshly ground black pepper, to taste
    4 slices San Francisco sourdough, lightly toasted
    sliced tomato, to serve
    fresh rocket, to serve
    freshly grated Parmesan, to serve
    wholegrain mustard, to serve


    1. Heat a griddle pan over high heat. Rub the steaks with olive oil and season well.
    2. Cook the steak to your liking – 3 minutes on each side for medium. Remove from the pan and rest for 2 minutes.
    3. Place a slice of toasted bread on a serving board and layer with tomato, followed by the steak.
    4. Top with fresh rocket and Parmesan and plenty of wholegrain mustard.

    Rub the toasted bread with a garlic clove for added flavour.

    Roasted tomato and lime butter
    This butter adds great flavour to any steak.

    Place 250g softened, unsalted butter in the bowl of a food processor. Add 1 cup roasted baby Roma tomatoes (roasted with 45ml [3 tbsp] olive oil, 1 chopped garlic clove and seasoning) and juice of ½ a lime, and season well with sea salt and freshly ground black pepper. Blitz to form a smooth butter. Dollop onto warm steaks.

By Dylan Swart

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