Healthy and delicious spice-rubbed sirloin steak served with roast potatoes, garlic mushrooms and parmesan sauce

For a spicy, smoky rub for the thick cut sirloin steaks, grind chopped garlic, hot smoked paprika, cumin seeds, onion seeds, cardamom pods, oregano, salt and black pepper in a pestle and mortar, until a fine seasoning forms. Rub/press into the steaks, and let them sit at room temperature as they absorb all that wonderful flavour.

For crispy and fluffy roast potatoes, boil smallish-sized potatoes of your choice (I used baby potatoes), for approximately ten minutes. Once out, slice in half, length ways, and then place face down on a baking tray. Drizzle a bit of olive oil atop them, along with some rosemary. Roast until golden brown.

For the garlic mushrooms, wash button mushrooms under a cold tap and place in a baking tray, along with some finely chopped garlic and olive oil. Mix well, and then simply put in the oven until cooked.

Cook the steaks on either side in a hot pan, with a touch of olive oil. The duration of cooking depends on how you like your steak. I like mine rare, so for a steak this thick I’d say approximately four minutes on either side. Once cooked, take out and leave to rest.

For the parmesan sauce, simply grate parmesan into a saucepan, add some milk, and a touch of flour. Stir well and regularly on a warm heat until a nice thick sauce forms.