Beef Sirloin with Chunky Chips and Truffle Aioli Beef Sirloin

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using). Cut potatoes into 1cm-thick chips. Toss on prepared tray with a drizzle of oil and season with salt and pepper. Bake for about 30 minutes, until golden and tender. Turn once during cooking.
2. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook onion for 3-4 minutes, until softened. Add first measure of vinegar, sugar, salt and water and cook for a further 2-3 minutes, until liquid has evaporated. Transfer to a medium bowl. Wipe pan clean and return to high heat with a drizzle of oil.
3. Pat beef dry with paper towels and season with salt and pepper. Cook for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes before slicing thinly against the grain.
4. Wipe pan clean and return to medium-high heat with a drizzle of oil. Cook asparagus for 2-3 minutes, until bright green and tender.
5. While asparagus cooks, peel courgette into long, thin ribbons, stopping when you reach the core (discard core). Add to bowl with caramelised onion along with rocket, second measure of vinegar, olive oil and mustard. Gently toss to combine and season with salt and pepper.
6. To serve, divide beef sirloin and chunky chips between plates. Serve with a dollop of truffle aioli and asparagus and spring salad on the side.