21-Day Aged Sirloin Steak & Mustard Smashed Potatoes

Chop the new potatoes into 2cm chunks (no need to peel). Add the potatoes to the saucepan of boiling water and cook until you can easily slip a knife through, 12-15 mins. Drain in a colander and set aside when cooked.

Meanwhile, put the butter in a small bowl and mash with a fork until soft. Remove the sun-dried tomatoes from the water, pat dry and finely chop. Finely chop the parsley (stalks and all). Stir the sun-dried tomatoes and half the parsley through the butter. 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 just cook for 1-2 mins more.Transfer to a plate, top with the tomato butter and leave to rest loosely covered with foil.

While the steak rests, return the (now empty) frying pan to high heat with a drizzle of oil. When hot, tip in the drained potatoes and lower the heat to medium. Leave to cook, turning occasionally, until browned at the edges, 3-4 mins. Use a fork to roughly smash a few of the potatoes - this will give you lots of delicious crispy edges!