21 Day Aged Sirloin Steak and Garlic Thyme Butter

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).

Pick the thyme leaves from their stalks and roughly chop (see ingredients for amount, discard the stalks).

Peel and grate the garlic (or use a garlic press). 

Once the butter has softened slightly, pop into a small bowl and add the garlic and thyme.

Use a fork to mash it all together. Season with salt and pepper, then keep to one side.

Once the chips have cooked for about 15 mins, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once hot, lay the steaks into the pan and fry until browned, 1 min on each side.

Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Once cooked, transfer to plate and spread over the garlic thyme butter. Cover with foil and allow to rest for a couple of mins.

Meanwhile, wipe out (now empty) the frying pan and pop it back on medium-high heat with a drizzle of oil (no need to clean). 

Once hot, add the peas and chilli flakes (use less if you'd prefer things milder). Stir-fry for 2-3 mins.

Remove from the heat, season with salt and pepper, then stir through the mint.