Pan-Fried Sirloin Steak & Roasted Shallots

Pop the shallot layers on a baking tray, drizzle with oil and the balsamic vinegar. Season with salt and pepper. Roast on the top shelf of your oven until soft, 15-20 mins. Meanwhile, peel and chop the potatoes into 2cm chunks. When the water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. Drain in a colander and return to the pan (off the heat).

Meanwhile, halve the tenderstem broccoli widthways. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all). Put the butter in a small bowl and mash with a fork until soft. Stir in the garlic and parsley. Set aside.

Put a frying pan on high heat with a drizzle of oil. 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. Once browned, lower the heat slightly and cook for another 1-2 mins on each side. TIP: This will cook the steak to medium rare - if you like yours less rare, cook for 1-2 mins more. Transfer to a plate, top with the garlic parsley butter. Cover with foil and leave to rest.

Return the now empty pan to medium heat with a drizzle of oil. Add the tenderstem and stir-fry until slightly browned, 1-2 mins, add a splash of water, cover with a lid (or some foil) and steam-fry until just tender, 3-4 mins. Season with salt and pepper. Meanwhile, mash the potatoes until smooth, adding a knob of butter and a splash of milk (if you have any). Season with salt and pepper.