Ingredients

• 2 tbsp unsalted butter
• ½ brioche loaf
• broken into crumbs
• 2 garlic cloves
• finely chopped
• 4 tbsp roughly chopped flatleaf parsley
• 4 sirloin steaks
• 2 tbsp olive oil
• 8 plum tomatoes
• cut in half
• 2 tbsp olive oil
• 4 heads Little Gem lettuce
• 2 avocadoes
• peeled
• stone removed
• sliced
• 30g/1oz French dressing
• 30g/1oz honey
• 30g/1oz white balsamic vinegar
• 500ml/18fl oz vegetable oil
• 5g finely chopped shallot
• ½ garlic clove
• sliced
• 1 tsp chopped basil
• 1 tsp chopped thyme leaves
• 1 tsp chopped chives
• 1 tsp chopped parsley

Directions

• For the sirloin steak
• heat a large frying pan and add the butter. Once melted
• add the brioche crumbs and garlic and cook for a couple of minutes or until the crumbs are golden-brown and the garlic cooked.
• Transfer to a food processor and add the parsley. Blend until the breadcrumbs are bright green.
• In the meantime
• heat a large griddle pan and rub the steak with olive oil. Place on the griddle and cook on both sides for 2-3 minutes
• or until cooked to your liking. Set aside to rest before serving.
• For the tomatoes and green salad
• preheat the grill to high.
• Place the halved tomatoes onto a grill tray and drizzle with oil. Put under the grill for a couple of minutes or until cooked.
• Once cooked
• remove from the grill and sprinkle over some of the green crumbs.
• For the house dressing
• add all the ingredients to a blender and pulse until smooth.
• To make the salad
• place the lettuce and avocado in a large bowl. Just before serving
• pour the dressing over the salad and mix.
• To serve
• slice the rested steaks and place on serving plates alongside the crumbed tomatoes and green salad. Sprinkle the remaining crumbs over the steaks.