Sirloin with parsley pesto

To make the steak:

1. Heat your griddle or frying pan over a high heat, until smoking hot. 
2. Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper. 
3. Don’t griddle more than two steaks at a time, and keep them spaced well apart. If you add more than two steaks to the pan at once, the temperature will drop and the steak will stew, rather than fry. 
4. Don’t turn the steaks until good seared markings are achieved, then turn them over and cook on the other side (see timings, below). 
5. You must let the steak rest for about 3 minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat. 

To make the parsley pesto:

1. For the pesto, place the Italian parsley, blanched and roasted almonds, garlic, lemon juice, lemon zest and olive oil into a blender and blend to a coarse texture. Season.
2. To serve, cut the fillet into medallions. Remove the bone marrow from the bones and smear onto the the fillet. Drizzle with parsley pesto.