Preheat the BBQ to a high heat. Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.

While the potato is roasting, trim and halve the baby broccoli lengthways. Roughly chop the dill. In a medium bowl, combine the wholegrain mustard (see ingredients), sour cream and dill. Set aside. In a second medium bowl, combine the baby broccoli and a drizzle of olive oil. Season with salt and pepper. Place the sirloin steak on a plate, drizzle with olive oil and season with salt and pepper on both sides.

When the BBQ is hot, add the steak and grill, 2-4 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate to rest and cover to keep warm. No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the steaks, 2-3 minutes on each side for medium-rare or cooked to your liking.

Meanwhile, add the baby broccoli to the BBQ and grill, turning, until charred and cooked through, 3-5 minutes. Transfer to a plate. No BBQ? Heat a large frying pan over a medium- high heat with a drizzle of olive oil. Cook the baby broccoli, tossing, until charred and tender, 5-6 minutes.

When the potato is cooked, allow to cool for 5 minutes. Add the potato to the sour cream mustard dressing and toss to combine.

Slice the steak. Dollop the Italian truffle mayonnaise over the steak. Bring everything to the table to serve. Help yourself to the steak, mustard and dill roasted potatoes and baby broccoli.