Sirloin Steak and Tarragon Salsa Verde

Meanwhile, halve, peel and thinly slice the red onion (see ingredients for amount). Chop the parsley as finely as you can (stalks and all). Pick the tarragon leaves from their stalks (discard the stalks) and finely chop. Peel the garlic, pop it into a small piece of foil with a drizzle of oil and scrunch to enclose it. About halfway through the fries' cooking time, pop the garlic parcel onto the fries baking tray and roast for the remaining time until soft, 10-12 mins.

Add the tarragon and parsley to a bowl, along with the Dijon mustard and olive oil for the salsa (see ingredients for amount). Cut the lemon in half and squeeze in some juice. Season with salt and pepper and whisk together with a fork. Keep aside for now.

Heat the butter in a medium saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry gently until soft and sweet, 8-10 mins, stirring occasionally. When the onions have softened, stir in the peas. Allow to heat through, 1-2 mins, then take off the heat. Taste and add more salt and pepper if needed, then cover to keep warm.

About 5 mins before everything is ready, heat a drizzle of oil in a large frying pan on high heat. When the oil is hot, lay the steaks in the pan. Season with salt and pepper 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 them more cooked. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned. Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins.