Indulge in the exquisite tenderness and rich flavour of our grilled sirloin steak recipe, complemented by a delectable peppercorn whisky sauce. The steak is expertly seasoned with just the right amount of salt and pepper, achieving a perfect sear for a golden crust on the outside. Inside, revel in the juicy perfection of medium-rare beef. Accompanying it all is a robust whisky peppercorn sauce, transforming your kitchen into a personal steakhouse experience.

Ingredients :

• 2 x 200g sirloins steaks


• 2 tbsp sunflower or olive oil (for brushing the steaks)


• sea salt and cracked pepper

For the sauce:

• 1 tbsp olive oil


• 1 shallot


• 2 cloves garlic


• 2 cups (480ml) beef stock


• 2 tbsp mixed peppercorns


• 2 tbsp cream


• 2 tbsp whisky

For the potatoes:

• 1 large baking potato


• 3 tbsp (44.36g) butter


• 1/4 cup (33g) finely grated gruyere

Serves : 2

Cooks In : 35 min

Difficulty : Easy

Preparation Method :

Peppercorn Sauce:
1. Heat the tablespoon of olive oil in a medium saucepan.
2. Sweat the shallots and garlic until they are soft and translucent.
3. Season with salt and pepper.
4. Add the beef stock to the pan and cook on high for 15-20 minutes or until the stock is reduced by half.
5. Strain the stock and return to the pan, discarding the shallot and garlic.
6. Add a knob of butter and the whisky, cream and peppercorns. Cook for a further 3 minutes and set aside.

For the steaks:
1. Brush the steaks with olive oil and season with salt and pepper.
2. Place on a very hot grill pan and cook for about 3 minutes on each side for medium-rare or until desired doneness.

For the potatoes:
1. Preheat oven to 400f.
2. Finely slice the potatoes into 8cm x 5cm rectangles.
3. Place in a bowl and toss with the melted butter and grated cheese. Season with salt and pepper.
4. Place 6-8 potato slices, overlapping by 1cm on a sheet of grease-proof paper. Repeat with the remaining potato slices.
5. Bake for 15-20 minutes or until golden and crisp.

Tips :

Always start with room-temperature beef. That way as the outside grills the meat inside will be the perfect medium-rare. If you start with cold beef, the meat has to warm up too much before it starts cooking and you'll end up with beef that's burnt on the outside and rare on the inside.
Ensure that the beef is dry before grilling to ensure proper contact between the beef and the grill.
Use oil with a neutral flavour and high smoke point. You need an oil with a high smoke point because you need a very hot pan.