1 Combine shallots and oil in a small frypan and cook over moderate heat for 5mins or until golden and soft, stirring frequently. Meanwhile, combine vinegar and mustard in a bowl and whisk until smooth. Stir in shallots and parsley. Season with salt and pepper.

2 Preheat a grill pan. Brush steaks with extra oil and season with salt and pepper. Grill over moderately high heat until steak is cooked to your liking, about 8-10 minutes for medium rare, turning once. Transfer steaks to a warm plate and cover loosely with foil. Set aside to rest for 5mins. Slice steaks, drizzle with dressing and serve with sautéed cherry tomatoes with basil.

Wine match The meaty texture and flavour of sirloin commands a robust red wine. Try the gorgeous 2008 Yalumba Bush Vine Grenache, $18, with its strawberry and rose-petal nuances, or the velvety 2008 Best's Bin No.1 Shiraz, $25, which is savoury and concentrated

Loukie's Kitchen (Media 21, $59.95) brings together over a decade's worth of foolproof recipes from H&G food writer Loukie Werle's popular cooking classes, held in her Sydney home. The cookbook is available at selected bookstores and through Loukie's website, www.loukie.com.au, where you'll also find a schedule of classes.