- 1½ tbsp extra-virgin olive oil
- 4 aged sirloin steaks on the bone (about 300gm each)
- 500 gm Brussels sprouts, halved (smaller heads left whole)
- 1 small onion, finely diced
- 1 garlic clove, shaved on a mandolin
- 1 cup (loosely packed) flat-leaf parsley
- Juice of ½ lemon, or to taste
- 4 eggs
- To serve: Dijon mustard
- 1Heat 2 tsp oil in a large frying pan over high heat, add steaks, season to taste and cook, turning once, until cooked to your liking (8-9 minutes for medium-rare). Transfer to a warm plate, cover with foil, set aside to rest and wipe out pan.
- 2Meanwhile, cook Brussels sprouts in a saucepan of boiling salted water until just tender (2-4 minutes), then drain well.
- 3Add remaining oil to frying pan, add onion and garlic and stir until just tender (3-4 minutes), then add Brussels sprouts and stir until browned and just tender (4-6 minutes). Stir in parsley and lemon juice and keep warm.
- 4Poach eggs in a saucepan of simmering water until cooked to your liking (3 minutes for soft-poached).
- 5Place steaks on plates, top with Brussels sprouts, then egg, season to taste and serve hot with Dijon mustard.