Seared Sirloin & Truffle Potatoes

While the potato is roasting, pick the rosemary and parsley leaves. Finely chop the rosemary, parsley and remaining thyme. Finely chop the garlic (see ingredients list). Thinly slice the red onion. Roughly chop the silverbeet. Thinly slice the long green chilli (see ingredients list), if using.

In a medium bowl, combine the salt, butter, rosemary, parsley, remaining thyme, and a small pinch of the garlic. Season with pepper and mash together with a fork. Set aside.

TIP: Add as much or as little garlic as you like depending on your taste.

Heat a large frying pan over a high heat. Drizzle the sirloin steak with olive oil and season with salt and pepper on both sides. When the pan is hot, cook the steak for 2 minutes on each side for medium-rare or until cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate and top with the garlic-herb butter. Cover loosely with foil and rest for 5 minutes.

While the steak is resting, return the pan to a medium-high heat with a drizzle of olive oil if needed (no need to wash the pan!). Add the onion and cook until softened, 2-3 minutes. Add the silverbeet and cook, stirring, until softened, 1-2 minutes. Add the remaining garlic and a pinch of salt and pepper. Cook until fragrant, 1 minute. Remove the pan from the heat and stir through the grated Parmesan cheese and chilli (if using). Set aside. Drizzle the roasted potatoes with a little truffle oil and toss to coat.

TIP: Add more or less truffle oil to taste - it has a strong flavour!