Seared Sirloin & Truffle Potatoes

While the potato is roasting, pick the rosemary and parsley leaves. Finely chop the rosemary, parsley and remaining thyme leaves. Finely chop the garlic (see ingredients). Thinly slice the red onion. Roughly chop the silverbeet. Thinly slice the long green chilli (if using). TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

In a medium bowl, combine the salt, butter, rosemary, parsley, chopped 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.

See Top Steak Tips (below) for extra info! Heat a large frying pan over a high heat. Drizzle the sirloin steak with olive oil and season both sides. When the pan is hot, cook the steak for 2 minutes on each side, or cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate, then top with the garlic-herb butter. Cover loosely with foil and set aside to rest.

Top Steak Tips!

1. Use paper towel to pat steak dry before seasoning.
2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

While the steak is resting, return the pan to a medium-high heat with a drizzle more olive oil if needed (no need to wash the pan!). Cook the onion until softened, 2-3 minutes. Add the silverbeet and cook, stirring, until wilted, 1-2 minutes. Add the remaining garlic, then season and cook until fragrant, 1 minute. Remove the pan from the heat, then 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: Truffle oil has a strong flavour – add less if desired.