Sirloin Steak & Salsa Verde

Place the potatoes on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Bake for 25 minutes. Sprinkle with the finely grated Parmesan cheese and return to the oven. Bake for a further 4-5 minutes, or until the potatoes are tender and the cheese is golden and slightly crispy.

While the potatoes are roasting, finely chop the coriander, parsley and mint leaves until you have 1 tbs for 2 people / 2 tbs for 4 people of each (discard any thick stems first!). Finely chop the capers. In a small bowl, combine the chopped herbs, capers, red wine vinegar, honey, Dijon mustard and olive oil (2 tbs for 2 people / 1/3 cup for 4 people). TIP: If you have a mini food processor, add all the ingredients and and blitz until smooth!

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and cook for 2 minutes, or until slightly tender. Add the asparagus and cook, tossing regularly, for 4-5 minutes or until just tender. Add the garlic and cook for a further 1 minute, or until fragrant. Transfer to a plate and cover with foil to keep warm.

Return the pan to a high heat. Drizzle the sirloin steaks with olive oil and season both sides with salt and pepper. Once hot, 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. Season with a pinch of salt and pepper. Transfer to a plate. Set aside to rest for 5 minutes.