Sirloin Steak and Black Garlic Butter

Meanwhile, trim and thinly slice the spring onion. Finely chop the black garlic cloves.
Add the chopped black garlic into a small bowl with the butter and mash with a fork until combined. Season with salt and a pinch of chilli flakes (careful, they're hot - add less if you don't like heat), then set the garlic butter aside.

In a medium bowl, combine the Dijon mustard and red wine vinegar, then gradually mix in the olive oil for the dressing (see ingredients for amount) with a fork or whisk until well combined.
Season with salt and pepper, then set the salad dressing aside for now.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
When the oil is 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. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

Once cooked, transfer the steaks to a plate and spoon over the black garlic butter. Cover loosely with foil and allow to rest for a couple of mins.
While the steaks rest, drain the potatoes in a colander once cooked and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir through the spring onion.