Char-grilled Sirloin with Aioli and a Radicchio Salad

1. Brush each sirloin steak lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the meat.
2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3. Remove steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving.
4. Serve the steaks with aioli and salad.

To make aioli: in a food processor process garlic, salt and egg yolks until smooth. Measure the 1½ cups olive oil in a jug. With the motor running begin to add the oil a few drops at a time. As the mixture starts to thicken you can add the oil in a thin stream. Add the lemon juice and a little hot water to make the aioli as thin as you like.

To make radicchio salad: wash the radicchio and separate the leaves, place in a salad bowl. Add the fennel, drizzle with a little oil and vinegar, add flaked Parmesan.