Garlic & Chive Butter 21 Day Aged Sirloin Steak

Meanwhile, pop the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the parcel on the middle shelf of your oven until soft, 10-12 mins. 

In the meantime, grate the cheese. Finely chop the chives (use scissors if easier).

In a small bowl, combine the butter and chives.

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork, then stir it into the chive butter. Season with salt and pepper.

When the potatoes have 10 mins remaining, sprinkle the bacon lardons and cheese over the potatoes and return to the oven for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

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.

Once cooked, transfer to a board and spread over the garlic-chive butter, then cover with foil and allow the steak to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw steak. It's safe to eat when browned on the outside.

In a medium bowl, combine the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

Just before everything's ready, toss the baby leaves through the dressing.