Ingredients

• 250ml/9fl oz walnut oil
• 2 tbsp ground paprika
• 1 tbsp ground cumin
• 1 tsp lemon thyme
• 1 tsp oregano
• 2 sirloin steaks (roughly 200–225g/7¼–8oz each)
• salt and freshly ground black pepper
• 2 garlic cloves
• 500ml/18fl oz olive oil
• 4 free-range egg yolks
• 1 tsp smoked paprika
• 10 red and yellow cherry tomatoes
• halved
• pinch caster sugar
• drizzle rapeseed oil

Directions

• Preheat a barbecue or griddle pan over a high heat. To make the marinade
• mix the walnut oil
• paprika
• cumin
• thyme and oregano together in a roasting tin and set aside.
• Season the steaks with salt and pepper
• then seal on the barbecue or griddle
• turning every minute or so
• until the outside is charred but the meat is still very rare. Place the steaks in the marinade
• cover and leave in the fridge for at least 1 hour.
• Meanwhile
• to make the aioli
• blend the garlic and a little oil with a pinch of salt in a food processor. Add the yolks and blend until the mixture becomes slightly pale. Add the remaining oil
• a little at a time
• whilst blending
• until it thickens. Add the smoked paprika and mix.
• To make the tomatoes
• lay the tomatoes on a baking tray
• sprinkle with the sugar and a pinch of salt
• then drizzle with the oil. Bake for 5–10 minutes
• or until juicy.
• To serve
• remove the steaks from the marinade and cut them into 3cm/1in-thick slices. Divide between four places
• dress with a drizzle of the marinade and season. Serve with the roast tomatoes and aioli.