Summery Herb Butter 21 Day Aged Sirloin Steak

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

In the meantime, halve the baby plum tomatoes. Trim the lettuce and roughly chop it into bite-sized pieces. Finely chop the chives (use scissors if easier). 

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine half the roasted garlic with the chives and softened butter. Season with salt and pepper. Set aside.

In a large bowl, combine the remaining garlic with the wholegrain mustard (see ingredients for amount), cider vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Heat the (now empty) bacon frying pan on high heat with drizzle of oil if needed (no need to clean). 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. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once cooked, transfer the steaks to a plate, spread over the flavoured butter, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.

When everything's ready, add the tomatoes and lettuce to the bowl of mustard dressing.

Crumble in the crispy bacon, then toss together to combine.