6 large unpeeled garlic cloves
2 tablespoons olive oil
125 g butter
2-4 tablespoons BBCC RED CAYENNE CHILLI SAUCE
2 tablespoons chopped coriander
4 thick sirloin steaks
Preheat oven to 200 degrees. Roast unpeeled garlic in the olive oil until soft, about 20 minutes. Cool and squeeze garlic out of the skin.
In processor, blend butter until light, Add garlic and the olive oil it was roasted in and blend.
Then add 2-4 tablespoons Red Cayenne Chilli Sauce and coriander and blend.
Grill 4 thick steaks until cooked to your liking. Season with salt and pepper.
Garnish with a small scoop of the spicy butter.
This butter is delicious as a topping for grilled steak, spread for hot bread, or on baked potatoes. Definitely yum and easy!