• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Peel and grate the garlic (or use a garlic press).
• Halve the bell pepper and discard the core and seeds. Chop into 1cm pieces.
• Trim the tip of the broccoli. Chop head into small florets and stem into 2cm pieces.
• Halve, peel and chop the onion into small pieces.
• Coat the steak all over with Cajun spice, salt and pepper.

• Meanwhile, place a pan over high heat with a drizzle of oil.
• Once hot, fry the broccoli until starting to char, 2-3 mins.
• Add a splash of water and immediately cover with a lid or some foil.
• Cook until tender, 4-5 mins.
• Once cooked, remove from the pan and cover to keep warm.

• Return the pan to medium-high heat with a drizzle of oil.
• Add the garlic, onion, pepper and a pinch of salt. Cook until softened, stirring occasionally, 4-5 mins.
• Pour in the passata along with ¼ tsp sugar (double for 4p).
• Cook for 2-3 mins and season to taste with salt and pepper.
• Remove from the pan and reserve to toss with the potatoes once they're finished roasting. Give the pan a quick wipe.

• Return the pan to high heat with 1 tbsp butter (double for 4p) and a drizzle of oil.
• Once hot, fry the sirloin until browned, 1-2 mins each side for medium-rare.
• Cook for another 1-2 mins on each side if you want it more well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
• Once cooked to your liking, remove from pan, cover and allow to rest, 1-2 mins.

• Thinly slice the steak and divide between plates.
• Drizzle any butter remaining in the pan over the top. 
• Serve with sofrito potatoes and pan-fried broccoli alongside.