- 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
- 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.