SERVES 4 AS ONE OF 4-5 ROBATA DISHES
- 50g unslated butter
- 1 tsp shichimi chilli powder
- 1 tsp kimchi chilli sauce
- 350-400g free range or organic sirloin steak
- Salt and freshly ground black pepper
For the chilli butter, mix the soft butter with the chilli powder and sauce, then place on a piece of cling film (plastic wrap) and mould to a 1 x cm square. Place in a freezer for at least 1 hour.
Start your grill. Season the steak with salt and pepper, then grill on each side for 2 minutes, turning twice until medium-rare, The steak should be soft to the touch and bounce back. Remove from the heat and leave to rest for 5 minutes, then slice into bite-sized pieces and thin slices of the ice-cold butter.