Stuffed sirloin steak with chile and parsley butter

Serves 4

For the chile and parsley butter:

5 tbsp salted butter

1 tsp hot red pepper flakes

2 tbsp finely chopped flat-leaf parsley leaves

4 sirloin steaks, about 8oz (225g) each, cut to a minimum 1in (2.5cm) thick

4½oz (125g) cream cheese

1 tbsp olive oil

sea salt and freshly ground black pepper

Method:

1 To make the chile and parsley butter, mix together all the ingredients in a bowl until well combined. Form into a sausage shape, and place on a piece of parchment paper. Roll up into a tube, twist each end of the paper, and chill for 30 minutes.

2 Heat the barbecue until hot. Take each fillet steak and, using a thin pointed knife, pierce the side and move the knife from side to side to create a cavity, trying not to increase the size of the opening too much. Place a portion of the cream cheese into each opening. Do not overstuff.

3 Grill the steaks on the barbecue over high heat for 3 minutes on each side, turning once. Remove to a plate, and let rest for 5 minutes.

4 Serve on a bed of baby spinach leaves with a dollop of the chile and parsley butter on top.

Stuffed sirloin steak with chile and parsley butter