Preheat the oven to 180'C.
Season the steaks with salt and pepper. Peel the red onions and then slice into thin rings.
Heat a pan over a high heat and add a splash of olive oil. Add the steaks and the lightly crushed garlic cloves to the pan and sear for 1 minute on each side. Place the red onion rings on a baking sheet and then place the steaks on top. Transfer to the oven and cook for 3 to 4 minutes depending on thickness. Leave to rest before serving.
Cut the root from the baby gems and then cut each lettuce in half lengthways. Separate the leaves and wash in cold water. Dry using a salad spinner. Slice the spring onions. De-seed and finely dice the chilli.
Place the spring onions and chilli in a bowl along with cider vinegar, picked thyme, a pinch of salt. Combine and then add the baby gem lettuce. Add the red onion rings and any resting juices from the steaks.
Carve the steaks and serve with a generous helping of the red onion and baby gem salad.
«Always rest your steak for a few minutes before slicing. This will allow the juices to spread and the meat to relax.»
Seared sirloin steak placed on top of red onion rings and finished in the oven. Once carved, the steak is served with a salad of baby gem lettuce and red onion with a chilli, garlic and cider vinegar dressing.