Ingredients

• 3 cloves garlic
• olive oil
• 2 sprigs fresh thyme
• leaves only
• 75g/2½oz butter
• softened
• salt and freshly ground black pepper
• 2 pancetta rashers
• chopped
• 1 tbsp olive oil
• 200g/7oz sirloin steak
• 15g/½oz butter
• 1 clove garlic
• finely chopped
• large handful fresh kale
• chopped
• salt and freshly ground black pepper
• dash olive oil
• 4 cherry tomatoes
• halved
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the garlic butter
• place the garlic
• olive oil
• thyme
• salt and freshly ground black pepper onto a small square of aluminium foil and fold up to make a parcel. Place into the oven and roast for 15 minutes
• or until the garlic is soft.
• Squeeze the garlic flesh from the skins into a bowl with the thyme leaves
• softened butter
• salt and freshly ground black pepper and mix until well combined.
• Fry the pancetta in a frying pan until crisp
• then add to the butter and mix well. Shape the butter mixture into a thick log and wrap in baking paper and cling film. Place into the freezer for ten minutes
• or until firm. Once firm
• cut into thick slices.
• For the sirloin
• rub the sirloin with the olive oil and season with salt and freshly ground black pepper. Heat a griddle pan until smoking
• add the steak and fry for 3-4 minutes on each side (for rare)
• or until cooked to your liking. Remove the steak from the pan and leave to rest for five minutes on a warm plate.
• For the kale
• melt the butter in a saucepan
• add the garlic and fry for one minute
• then add the kale and fry for 2-3 minutes
• or until wilted. Season with salt and freshly ground black pepper.
• For the garnish
• heat a dash of olive oil in a frying pan
• season the tomato halves with salt and freshly ground black pepper and then fry for 2-3 minutes
• or until just softened.
• To serve
• pile the kale onto a serving plate and top with the steak. Place a slice of garlic butter on top of the steak and spoon the cherry tomatoes onto the side of the plate.