Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes. TIP: Divide the potato between two trays if your tray is getting crowded.

While the potato is baking, finely chop the garlic. Trim the green beans. Slice the lemon in half. Roughly chop the silverbeet.

Heat a large frying pan over a medium-high heat. Toast the slivered almonds, stirring occasionally, until golden, 3-4 minutes. Transfer to a plate.

See Top Steak Tips (below) for extra info! Return the frying pan to a high heat with a drizzle of olive oil. Drizzle the sirloin steaks with olive oil and season with salt and pepper on both sides. When the oil is hot, cook the steak for 2 minutes on each side for medium-rare or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and leave to rest. Top Steak Tips! 1. Use paper towel to pat steak dry before seasoning. 2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. 3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until softened, 4-5 minutes. Add the silverbeet and stir until wilted, 2-3 minutes. Add the garlic, butter and a good squeeze of lemon juice and stir until fragrant and the butter has melted, 1 minute. Season to taste.

Slice the sirloin steak, divide between plates and pour over the resting juices. Serve with lemon butter greens, roasted potatoes and béarnaise sauce. Sprinkle the toasted almonds over the roasted potato.