• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Quarter the cauliflower. Grate on the coarse side of your grater to make ‘rice’.
• Halve, peel and quarter the onion, then separate the layers.
• Pop the onion onto a lined baking tray. Drizzle with oil and balsamic vinegar, then season with salt and pepper. 
• When the oven is hot, roast on the top shelf until softened, 15-20 mins.

TIP: You can use a food processor to make the rice if you've got one.

• Cut the broccoli into florets (like small trees). Halve any large florets.
• Peel and grate the garlic (or use a garlic press).
• Finely chop the parsley (stalks and all).
• Put 2 tbsp butter (double for 4) in a small bowl and mash with a fork until soft. Stir in the garlic and parsley. Set aside.
• Season the steaks with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

• Place a large pan over high heat with a drizzle of oil.
• Once hot, lay the beef into the pan. Fry until browned, 2-3 mins on each side.
• Lower heat to medium and cook for another 1-2 mins on each side if you want it medium-rare.
• Once done, remove from pan. Cover and allow to rest. Meat is safe to eat when outside is browned. 

TIP: Cook for 1-2 mins extra on each side if you like it more well done.

• Return the (now empty) pan to medium heat with a drizzle of oil.
• Once hot, add the broccoli to the pan and fry for 2-3 mins, then add a splash of water.
• Pop a lid on the pan, or cover in foil, and cook until tender, 4-5 mins.
• Season with salt and pepper.
• Set the broccoli aside and wipe the pan.

• Return the pan to a medium-high heat with a drizzle oil and a knob of butter.
• When hot, add the cauliflower rice and cook until slightly softened, 3-4 mins, stirring regularly.
• Remove from the heat.
• Season to taste with salt and pepper.

• Divide the cauliflower rice, broccoli and roasted onion between plates.
• Slice the steak and serve alongside.
• Finish with a spoon of garlic parsley butter.