James Martin's sirloin steak with tomato salad

James Martin has a steak masterclass - talking us through four cuts of steak (rib eye, rump, fillet and sirloin) - and how best to cook them, along with tomatoes from his garden - making a salad with baby gem lettuce, spring onions and a walnut and dijon dressing.

Serves: 4

Ingredients

4 x 225g sirloin steak2 tbsp olive oila knob of buttersalt and pepper

For the dressing:

1 tbs dijon mustard4 tbs walnut oil4 tsp vegetable oil4 tbs white wine vinegarsplash of watersmall bunch parsley, chopped

For the salad:

2 little gem lettuce1 cucumber, diced1 bunch spring onions, sliced400g mixed tomatoessmall bunch parsley, chopped

Method

For the sirloin steak heat a large fry pan, until very hot, rub the steak with oil and place on the pan and cook for 2-3 minutes each side. You can add a knob of butter for the last minute or 2 and baste.

Remove from the pan and season with salt and popper and then leave to rest in a warm place for five minutes – it’s really important to rest the steak properly.

To make the dressing, whisk together the dijon, both the oils, vinegar a little water and add the parsley, season.

Chop the lettuce, cucumber and tomatoes add the spring onions and coat in the dressing then sprinkle over the parsley.

Serve the sirloin steak with the salad.