Sirloin Steak & Miso Butter

Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the salt, milk and remaining butter to the saucepan with the potato. Mash with a potato masher or fork until smooth and stir through the crispy shallots. Cover with a lid to keep warm.

While the potatoes are cooking, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast until golden, 3-4 minutes. Transfer to a pestle and mortar and grind the seeds to break them up into a coarse powder. TIP: If you don't have a pestle and mortar, leave them whole. Transfer to a medium bowl. Add the Japanese dressing and soy sauce. Mix well and set aside.

Return the frying pan to a high heat. Drizzle the sirloin steaks with olive oil and season with salt on both sides. When the pan is hot, add the steaks to the pan and cook for 2 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate, top with the miso butter and set aside to rest

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini, asparagus, yellow beans and a splash of water and cook, tossing, until tender, 5-6 minutes. Add the baby spinach leaves and stir through until just wilted. Add the sesame dressing and toss until well combined