Irish Sirloin Steak with Roasted Carrot & Potatoes

Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Peel and grate the garlic (or use a garlic press).
Pop the carrots onto a large (lined) baking tray. Toss with garlic, a drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast in the middle shelf until tender, 20-25 mins. Turn halfway through.

Return the pan to a high heat with a drizzle of oil. Season the sirloin with salt and pepper.
Once the pan is 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, transfer to a board, cover and allow to rest.

In the last 15 mins of remaining potato cooking time, place a pan over medium-high heat with a drizzle of oil.
Once the oil is hot, fry the bacon lardons until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.

Pour in the red wine jus into the pan with the bacon. Allow to warm through and season to taste with salt and pepper. Thinly slice the steak.