Happy Heritage Day! You may remember the Mi Casa frontman from the cover of the April 2017 issue of MyKitchen. He whipped up this marinated sirloin recipe, which is full of flavour and works well with most red meats, so take your pick.

SERVES 2 // COOKING TIME 60 min, plus marinating time

INGREDIENTS
For the sriracha butter
120g butter, softened
2 tbsp Castle Milk Stout
1 tsp sriracha
¼ tsp salt
For the steak
1½ cups Castle Milk Stout
1 tsp garlic powder
1 tsp salt
2 tbsp Worcestershire sauce
2 thick-cut sirloin steaks
2 tbsp olive oil
Salt and black pepper, to season

METHOD
For the butter
1. Add the butter, Castle Milk Stout, sriracha and salt to a blender. Blend until smooth and well combined.
2. Lay a piece of cling wrap on a flat surface. Scoop the butter in a long line onto the cling wrap.
3. Fold the cling wrap over the butter and form into a tight log. Tightly wrap the log with cling wrap and refrigerate to set, about 30 minutes.
For the steak
1. Stir together the Castle Milk Stout, garlic powder, salt and Worcestershire sauce in a shallow bowl big enough to accommodate the steaks.
2. Add the steaks, cover and refrigerate for 3-4 hours, turning occasionally to marinate both sides.
3. Remove the steak from the marinade and pat dry. Allow to sit at room temperature for 30 minutes.
4. Sprinkle with salt and pepper on both sides.
5. Braai the steaks for 4 minutes on one side, then flip and fry on the other side for another 4 minutes (for medium-rare – cook for longer if you want your steaks medium or well done).
6. Transfer steaks to a cutting board and allow to rest for 5 minutes.
7. Serve steaks with a generous slice of sriracha butter.