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Sirloin Steak, Baked Sweet Potatoes with a Chilli Butter

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Sirloin Steak, Baked Sweet Potatoes with a Chilli Butter

Taken from our Absolute Beginners online course, this recipe for perfectly cooked sirloin steak served with baked sweet potatoes and an indulgent chilli butter is the perfect dish for Father's Day, ideal for any cooking level.

Follow our step-by-step guide to pan frying your steak here.


Serves 2

Baked sweet potatoes
2-3 medium sweet potatoes, about 200g each
Salt and freshly ground black pepper
Olive oil, to drizzle

Chilli butter
1 small bunch of flat-leaf parsley
1 lime
100g butter, softened
1 tsp to 1 tbsp red chilli flakes (more or less to taste depending on how much spice you like, you can omit completely)
Salt and freshly ground black pepper

The steak
2 x 200g sirloin steaks
Salt to season the steaks
1.5 tbsp sunflower or vegetable oil

To garnish
1 x small tub sour cream
A couple of parsley leaves


Bake the sweet potatoes

  1. Preheat the oven to 200°C.
  2. Wash the sweet potatoes and cut them in half lengthwise with a sharp knife, make deep cuts on the flesh side of the potatoes. Repeat in the opposite direction to make a lattice pattern. (Be careful when you do this as the flesh is tough and your knife may slip, go slowly and work precisely.)
  3. Season the potatoes with salt and black pepper and rub with olive oil, bake in the centre of the preheated oven for 35-45 minutes, depending on size. Check them after 30 minutes.

Make the chilli butter

  1. Meanwhile, make the chilli butter. Chop the 1 tbsp of parsley, zest and juice the lime. Put the butter into a medium bowl and add the lime zest, chilli flakes to taste, 1 tbsp of lime juice, 1 tbsp of parsley and use a fork to mix well together.
  2. Taste and adjust the seasoning with salt and pepper.
  3. Using 2 layers of cling film roll the butter into a sausage shape and set aside in the freezer until needed.
  4. Note: This butter freezes well, so if you have any left you can wrap it in cling film and keep it in the freezer to use with another meal.

Check the sweet potatoes

  1. Check the sweet potatoes. The potatoes are ready when you can pass a cutlery knife or fork into the flesh and it yields easily.
  2. If they feel done, turn off the oven and leave the potatoes in the residual heat of the oven while you cook your steaks.
  3. If the potato flesh is still quite hard, continue to cook them for about 10-15 minutes longer. Do not start cooking your steaks until you think the potatoes are almost done.

Cook the sirloin steaks

  1. Sprinkle the steaks with salt.
  2. Heat the oil in a medium non-stick frying pan until hot, sear the fat on each steak one at a time and then fry the steaks for 1-2 minutes a side depending on the thickness of the steak.
  3. Set the steaks on a board to rest for 5 minutes, you can cover them with baking parchment to keep warm.
  4. Note: If you have a thicker steak it may take up to 3 minutes per side, turn the steaks after 1.5 minutes to ensure even cooking.

To serve

  1. Collect the chilli butter from the freezer and slice with a small sharp knife. Remove any remaining cling film from the outside of the slices.
  2. Place 1 or 2 baked sweet potato halves on a plate and top with a slice of chilli butter and a spoonful of sour cream.
  3. Slice your rested sirloin steaks into thick strips and place beside the sweet potatoes, you can garnish the dish with a couple of parsley leaves if desired.

Looking to gift a cooking experience for Father's Day? Explore some of our classes below.

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