Sirloin Steak and Chimichurri Butter

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Add the parcel to the chips' baking tray and roast until soft, 10-12 mins, then remove from the oven.
While everything roasts, trim and thinly slice the spring onion. Zest and halve the lime.
Halve any thick broccoli stems lengthways.

Once softened, add the butter to a small bowl with the spring onion, lime zest and chilli flakes (careful, they're hot - add less if you'd prefer things milder). Use a fork to mash until well combined.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash into the butter. Set your chimichurri butter aside.
Heat a large frying pan on medium-high heat (no oil). Once hot, add the lime halves, segment-side down, and cook until charred, 3-4 mins. Set aside for serving.

Wipe out the (now empty) frying pan and pop on high heat with a drizzle of oil. 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 plate and spread over the chimichurri butter. Loosely cover with foil, then allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

While the steaks rest, pop the frying pan back on medium-high heat with a drizzle of oil if the pan is dry.
Once hot, add the Tenderstem® broccoli and stir-fry for 2-3 mins, then add a splash of water.
Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper.