Method

1. Put the radishes in a small non-metallic bowl with 1 tbsp of the vinegar, the sugar and a pinch of salt. Toss well and set aside to lightly pickle.

2. Heat the oil in a frying pan over a medium-low heat and cook the shallots with a pinch of salt for 12-15 mins, stirring occasionally until soft and deeply golden. Stir in the honey and remaining vinegar. Cook for 2-3 mins more until the shallots are sticky and jammy. Remove from the heat, set aside and keep warm.

3. Combine the Kerrygold Pure Irish Butter and miso paste. In a separate bowl, combine the mayonnaise and mustard.

4. Pat the steaks dry, rub with a little oil and season generously. Heat a heavy frying pan over a high heat until smoking hot and cook the steaks for 2-3 mins on each side for medium-rare, or to your liking. Add the miso butter in the final minute, spooning it over the steaks as it melts. Transfer the steaks to a board and leave to rest for 5-10 mins. Reserve any miso butter left in the pan.

5. Meanwhile, toast the ciabatta until lightly golden, then generously spread the mustard-mayonnaise over the cut sides.

6. Slice the steak against the grain of the meat. Layer some of the rocket over the ciabatta bases, then top with the steak. Spoon over the leftover butter from the pan and any steak resting juices, followed by the sticky onions and a few pickled radishes. Finish with a little more rocket and a few parmesan shavings, if using, then sandwich together and serve straightaway.