Grilled New York strip with creamy lentils, chimichurri-style sauce and avocado

Dice fennel and onion; chop the garlic.

In a small saucepan on medium heat, cook half the garlic, onion and fennel in a little olive oil for about a minute until transparent.

Add the lentils, a pinch of salt and about a cup of water; cook about 20 minutes until tender, no longer than 30.

Mix finely chopped parsley and cilantro with the rest of the fennel, onion and garlic, a healthy pinch of salt, chili flakes and olive oil; set aside. Vinegar or lemon juice is left out because the acidity can discolour sliced meat.

Optionally dry the steak uncovered in the fridge at least 20 minutes, or a day ahead, for a crispier sear.

Season the strip loin with kosher salt and cracked black pepper; grill on an extremely hot grill 2 to 3 minutes per side, or at least 5 minutes per side for past medium.

Rest the steak 5 to 10 minutes before slicing.

Finish the lentils with a little cream.

Spoon a mound of lentils into a shallow bowl; carve the steak into slices and fan them over the lentils.

Garnish with large-cut avocado and sliced red onion with a hint of pepper, dots of the chimichurri, fennel fronds, Maldon salt and cracked black pepper.