Sirloin Steak and Harissa Honey Butter

Meanwhile, halve the baby plum tomatoes.

Roughly chop the parsley (stalks and all, see ingredients for amount).

In a medium bowl, combine the chopped parsley, baby plums, red wine vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins then add them to the bowl with the tomatoes.

Wipe out your pan and pop back on on high heat with a drizzle of oil. Season the steaks with salt and pepper.

Once 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 browned on the outside.

Once cooked, transfer the steak to a board. Cover with foil and allow to rest for a couple of mins.

While the steak is resting, make your harissa sauce.

Wipe out the (now empty) frying pan and heat it on medium. Melt in the butter, then add the harissa and honey. Simmer until thickened, 1-2 mins.

Thinly slice your steak.