Difficulty: Very easy
Serves: 2 (or double up quantities for more guests)
Hands on Time: 15 minutes
Total time: 5 hours (includes marinating time, but add braai time)
For the steak
2 thick cut sirloin steaks
1 ½ cups Castle Milk Stout
1 tsp. garlic powder
1 tsp. salt
2 tbsps. Worcestershire sauce
30ml olive oil
Salt and pepper, to season
For the butter
120g butter, softened
2 tbsps. Castle Milk Stout
1 tsp. sriracha sauce
¼ tsp salt
Make the butter first by adding the softened butter, Castle Milk Stout, Sriracha sauce and salt to a blender, blend until smooth and well combined.
Lay a piece of cling wrap on a flat surface, scoop the butter in a long line onto the cling wrap.
Fold the cling wrap over the butter and form into a tight log, tightly wrap the log with the cling wrap and refrigerate to set, about 30 minutes.
For the steak, stir together Castle Milk Stout, garlic powder, salt and Worcestershire sauce in a shallow bowl big enough to accommodate steaks.
Add the steaks, cover and refrigerate for 3-4 hours turning occasionally to marinate both sides.
30 minutes prior to cooking remove the steak from marinade and pat dry, allow to sit at room temperature for the remainder of the 30 minutes.
Sprinkle the steak with salt and pepper on both sides.
Braai steaks for four minutes on one side then flip and fry on the other side for another 4 minutes (for medium rare - cook longer if you want your steaks medium or well done).
Transfer steaks to a cutting board and allow to rest for five minutes.
Serve steaks with a generous slice of Sriracha butter.