Sirloin steak with oregano & parsley butter and potatoes

To make the butter, put all the ingredients and some seasoning into a mini food processor, then blitz until well combined. Spoon onto a sheet of baking parchment and roll into a sausage. Chill to firm up, then slice into 4 pieces and bring back to room temperature.

Meanwhile, preheat the oven to 200°C, gas mark 6. Parboil the potatoes for 3-4 minutes in salted water, then drain and allow to steam dry for a few minutes. Drizzle 4 tbsp oil into your largest baking tray (the oven grill tray is ideal) and spread the potatoes out. Toss to coat in the oil, season with more salt and bake for 45-50 minutes, turning once, until golden and crisp on the outside.

When the potatoes have about 15 minutes left, heat a griddle or heavy-based frying pan over a high heat. Pat the steaks dry, then brush with oil and season with salt. Once the pan is smoking, fry the steaks for 3½-4 minutes each side (for medium-rare to medium), pressing down with a spatula as they cook to brown evenly all over.

Once cooked, remove to a plate to rest. If serving 1 steak per person, top each one with a slice of butter so it starts melting. If doing 3 steaks between 4 rest, then slice and top with the butter on plates. Serve with the potatoes and green vegetables or salad, if liked.