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 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. 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 while you cook the broccoli.

Once your steak is resting, pop your pan back on medium high heat with a drizzle of oil. Add the broccoli, season with salt and pepper and cook for 1-2 mins. Add a splash of water to the pan, cover with a lid or some tin foil and leave to steam fry until the broccoli is tender, 4-6 mins. Remove the pan from the heat.