Ingredients
1 parsnip, cut into even-sized chips
5 tbsp olive oil
salt and freshly ground black pepper
handful fresh basil leaves
handful fresh flatleaf parsley leaves
½ sirloin steak
For the orange sauce
1 orange, finely grated rind and juice only
1 lemon, juice only
1 tbsp clear honey
55g/2oz fresh shelled peas, cooked, to serve
Method
1. Blanch the parsnip chips in a pan of boiling salted water for 4-5 minutes, or until tender. Drain the parsnips and place into a bowl and drizzle with one tablespoon of the olive oil. Season generously with salt and freshly ground black pepper.
2. Heat a griddle pan until very hot, then place the parsnips onto the giddle and allow to cook for 5-6 minutes, turning occasionally, until lightly charred all over.
3. Meanwhile, place the basil and parsley into a food processor with three tablespoons of the olive oil and season, to taste, with salt and freshly ground black pepper. Blend to a thick purée.
4. Using a sharp knife, cut a pocket into the side of the steak. Spoon the herb paste into the pocket and press the edges to seal the pocket.
5. Brush the herb-stuffed steak with the remaining one tablespoon of olive oil and place onto the hot griddle pan. Cook for 2-3 minutes on each side, or until cooked to your liking, then remove from the heat and leave to rest for a couple of minutes in a warm place.
6. For the orange sauce, place the orange zest and juice, lemon juice and honey into a small pan over a medium heat. Bring to the boil, then reduce the heat to simmer gently until the sauce has slightly reduced and thickened.
7. To serve, arrange the herb-stuffed steak onto a warmed plate and place the griddled parsnips alongside. Spoon around the peas and drizzle the orange sauce all over.
