Chimichurri Buttered Sirloin Steak

Meanwhile, peel the garlic clove(s) and pop into a square of foil with a drizzle of oil, then scrunch to enclose it. Roast on the baking tray with your chips until soft, 10-12 mins. Meanwhile, trim the spring onions and thinly slice. Roughly chop the coriander (stalks and all). Zest and cut the lime in half. Pop the purple sprouting broccoli on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat and set aside.

Pop the butter in a small bowl with the spring onion, coriander, lime zest and chilli flakes (careful they’re hot, add less if you don't like heat). Mash with the back of a fork and mix well until combined. Once the garlic is roasted, add that to the bowl and mash in as well. Set aside - this is your chimichurri butter.

Halfway through the chip cooking time, roast the broccoli on the middle shelf of your oven until charred and tender, 12-15 mins. Pop a frying pan (no oil) on a medium-high heat. When hot, add the lime halves and cook until charred, 3-4 mins. Remove from the pan to a plate.

Wipe out the pan and return to the heat with a drizzle of oil on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned. Pop the steaks on a plate spread over the chimichurri butter and loosely cover with foil. Pop to the side to rest for 2-3 mins.