Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Slice potato into 0.5cm-thick rounds. Finely chop garlic. Place the butter in a small bowl, then set aside to come to room temperature. Cook potato in the boiling water until just tender, 4-6 minutes. Drain potato, then return to saucepan.

See 'Top Steak Tips!' (bottom left). In a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over, then add to hot pan. Sear until browned, 1 minute on all sides. Transfer sirloin to a lined oven tray. Roast for 17-22 minutes for medium or until cooked to your liking. Remove from oven, then cover with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

While the sirloin is roasting, combine light cooking cream, chicken-style stock powder, 1/2 the garlic and a pinch of salt and pepper in a baking dish. Add potato slices and arrange so they sit flat, gently shaking the dish to cover with the cream mixture. Sprinkle with grated Parmesan cheese and season with pepper. Cover with foil, then bake until potato is softened, 15 minutes. Remove foil, then continue to bake until golden and the centre can be easily pierced with a fork, a further 10 minutes.

When the potatoes have 10 minutes remaining, chop broccoli (including the stalk!) into small florets. Cut zucchini into bite-sized chunks. To the bowl with the butter, add Dijon mustard, remaining garlic and a pinch of salt and pepper. Mash with a fork until combined.

While the sirloin is resting, return frying pan to medium-high heat with a dash of water. Cook broccoli and zucchini, tossing, until softened, 5-6 minutes. Remove from heat. Season to taste.

Slice the sirloin steak. Divide the steak, dauphinoise potatoes and greens between plates, pouring over any steak resting juices. Top steak with garlic-Dijon butter to serve.