1. Ensure the sirloin steaks have been removed from the fridge at least 20 minutes before cooking.
2. Peel the Jerusalem artichokes with a peeler and place them in a bowl of water with half a lemon that has been squeezed.
3. Remove the Jerusalem artichokes from the lemon water and cut into 1cm slices, place in a clean bowl with the pumpkin seeds.
4. Break the walnut halves into rough pieces and add to the Jerusalem artichokes and pumpkin seeds.
5. Mix the honey and mustard dressing into the Jerusalem artichokes so that it is just coating them.
6. Heat a griddle pan or frying pan to a high heat on the stove.
7. Season the sirloin steaks liberally on both sides with salt and milled pepper, then rub the rapeseed oil into the steaks.
8. Place the steaks on the hot griddle pan or frying pan and leave to sear on one side for 2-3 minutes.
9. Turn the steaks over and repeat the process on the other side for the same time for medium rare. If you want your steaks more well done then leave them to cook longer on each side.
10. Once cooked to the desired stage, remove the steaks from the griddle pan or frying pan and leave on a plate to rest for 2-3 minutes.

To Serve

1. Finely chop the chives with a sharp knife and add to the Jerusalem artichoke salad.
2. Place the cooked sirloin steak on a serving plate and spoon a pile of the Jerusalem artichoke salad next to it.
3. An addition of Chimichurri sauce (please see the Summer recipe for Roasted Pork Chops, Celeriac and Apple Slaw, Chimichurri Sauce) and chunky oven chips would be a great accompaniment to the steak and salad.