Seared Sirloin & Truffle Potatoes

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

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 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.

TIP: Soften the butter for 10 seconds in the microwave if you're finding it hard to combine!

When the potato has 10 minutes cook time remaining, heat a large frying pan over a high heat. Drizzle the sirloin steak with olive oil and season on both sides. When the pan is hot, cook the steak for 2 minutes on each side, or until 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.

While the steak is resting, return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Cook the onion and asparagus, tossing, until tender, 5-6 minutes. Add the baby spinach leaves, chilli and remaining garlic and cook, stirring, until the spinach has wilted, 1-2 minutes. Remove the pan from the heat, then stir through the grated Parmesan cheese.