Premium Fillet Steak & Hoisin-Peanut Sauce

• Cut potato into wedges, then place on a lined oven tray. • Drizzle with olive oil, season with salt and sprinkle over mixed sesame seeds. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.

• When the wedges have 15 minutes cook time remaining, place your hand flat on top of premium fillet steak and slice through horizontally to make two thin steaks. • In a medium bowl, add steak and a drizzle of olive oil. Season and turn to coat. • When BBQ is hot, grill steak, 3-5 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes.

No BBQ? Place your hand flat on top of fillet steak and slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef until cooked through, 3-5 minutes each side. Transfer to a plate and set aside to rest.

• While the beef is resting, grill Asian greens and baby broccoli until charred and tender, 2-3 minutes on each side. Transfer to a serving plate, then drizzle with sesame oil and the soy sauce (for the veggies) and toss to coat. Cover to keep warm.

No BBQ? Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes.

• In a small saucepan, combine the peanut butter, hoisin sauce (see ingredients), sriracha, the water and soy sauce (for the sauce). Simmer until slightly thickened and heated through, 2-3 minutes. • Top the BBQ greens with the slivered almonds.

TIP: Sriracha is a mild sauce, but use less if you're sensitive to heat!