(4 to 6 portions, 30 minutes)
- 30 ml butter, melted
- 15 ml thyme, chopped
- 15 ml oregano, chopped
- 2 cloves of garlic, chopped
- 6 large potatoes, cut into wedges
- salt and freshly ground black pepper
- 45 ml olive oil
- juice and zest of 1 lemon
- 4 x 300 g sirloin steaks
- 100 g mustard
- 1 x 250 g jar of pickled onions, drained
Heat oven to 200 ˚C. Mix butter, thyme, oregano and garlic. Place potato wedges in an ovenproof dish. Pour garlic butter over wedges. Season well with salt and black pepper. Roast for 25 to 30 minutes or until golden brown and soft. Sprinkle olive oil, lemon juice and zest over steak. Heat a griddle pan until smoking. Fry steaks for about 5 or 6 minutes on each side, or longer if you prefer. Allow steaks to rest for 3 minutes. Serve hot with potato wedges, mustard and pickled onions.
TIP: If you want to give the onions extra flavour, fry them with the steak until they are golden brown.