Matured Harissa Sirloin Steak

Halve the tomatoes and trim the green beans. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all). Put the red wine vinegar in a bowl and add the olive oil (see ingredient list for amount) and half the parsley. Season with salt and pepper. Mix and set aside.

Heat a drizzle of oil in a frying pan 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 on each side if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned.

Once the steak is cooked, place onto a plate. Divide the harissa paste between the tops of the steaks and spread it out with a spoon. Cover with foil and leave to the side to rest while you cook the beans.

Pop your pan back on high heat and add a drizzle of oil if the pan is dry. Add the beans and season with salt and pepper. Stir fry until starting to char, 2-3 mins. Reduce the heat to medium and add the tomatoes and garlic to the pan and stir fry with the beans until softened, 2-3 mins. Remove from the heat and add the dressing to the pan. Toss to coat.