Sirloin Steak

Meanwhile, pick the rosemary and parsley leaves. Finely chop the rosemary, parsley and remaining thyme leaves. Peel and crush the garlic. Finely slice the red onion. Roughly chop the silverbeet. Finely slice the long red chilli (if using).

In a medium bowl, combine the butter, salt (use suggested amount), rosemary, parsley, remaining thyme, and ½ the garlic. TIP: Add as much or as little garlic as you like depending on taste preference. Season with pepper and mash together with a fork. Set aside.

Place a large frying pan over a high heat. Drizzle the sirloin steaks with olive oil and season with salt and pepper on both sides. Add the steaks to the pan and cook for 2-3 minutes on each side (depending on thickness) for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Remove from the pan and transfer to a plate, cover with foil and leave to rest for 5 minutes.

While the steak is resting, return the pan to a medium-high heat with a drizzle more olive oil if needed (don’t wash out!). Add the red onion and cook for 3-4 minutes or until softened. Add the silverbeet and cook, stirring, for 1-2 minutes or until softened. Add any remaining garlic and a pinch of salt and pepper. Cook for a further 1 minute or until fragrant. Remove the pan from the heat and stir through the flaked Parmesan cheese and long red chilli (if using).