Sirloin Steak

Slice the Brussels sprouts in half length ways. Finely chop the bacon. Roughly chop the butter. Place the Brussels sprouts, bacon and butter in a medium baking dish lined with baking paper. Drizzle with olive oil and season generously with salt and pepper. Place in the oven to roast for 20-25 minutes. In the last 5 minutes of cooking time, add the pine nuts and roast until tender and lightly charred.

When the Brussels sprouts have 10 minutes of cook time remaining, thinly slice the eschalot. Return the frying pan to a high heat. Drizzle the sirloin steaks with olive oil and season both sides with salt and pepper. Add the steaks to the pan and cook for 2 minutes on each side for medium-rare or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and drizzle over the balsamic glaze. Set aside to rest for 5 minutes.

While the steak is resting, return the frying pan to a medium high-heat with a drizzle of olive oil. Add the eschalot to the pan and cook for 4-5 minutes, or until tender.

Finely chop the parsley. Add the parsley and eschalot to the baking dish with the Brussels sprouts. Toss to combine and season to taste with salt and pepper.