Sirloin steak with cafe de manilla butter

To make café de manilla butter, heat 2 tbsp oil in a frying pan over medium heat. Add garlic and ginger, stirring for 1 minute or until fragrant. Add eschalot, stirring for 3 minutes or until softened. Add tomatoes and cook, breaking up with a wooden spoon, for 3 minutes or until slightly caramelised. Add shrimp paste and cook for 1 minute. Transfer to a bowl and cool completely.
Using an electric mixer, beat butter until pale and smooth. Add lemon juice, vinegar, parsley, coriander, egg yolk and shrimp paste mixture. Season with pepper, then beat to combine. Place café de Manilla butter on a sheet of plastic wrap, roll into a 4 cm-diameter log and freeze for 1 hour or until firm.
Heat a chargrill or frying pan over medium–high heat. Brush steaks with remaining 1 tbsp oil, season with salt and pepper, then cook for 4 minutes each side for medium–rare or until cooked to your liking. Remove from heat, loosely cover with foil and allow to rest for 5 minutes.
Preheat grill to high. Cut Café de Manilla butter into 4 thick slices, place on top of steaks and grill for 1 minute or until starting to melt. Serve with fries and green beans.