Place the sliced radishes in a small bowl and cover with apple cider vinegar. Add a pinch of salt and set aside to pickle.

Bring a large saucepan of salted water to a rapid boil. Add all the broccoli and leave to cook for 10-12 minutes until completely softened. Once done, drain well in a colander.

Add the butter to the same pan and add the garlic, cooking gently ensuring the garlic doesn’t burn. Return the drained broccoli to the pan and use a potato masher to mash it with the garlic butter. Season with salt and pepper and keep warm.

Season the steaks while you heat a drizzle of olive oil in a large non-stick pan over high heat. When hot, add the steaks and cook to your desired doneness. Set aside on a chopping board and leave to rest for at least 5 minutes, before slicing.

Serve the sliced steaks with the mashed broccoli. Drain the radishes and scatter them over the dish, followed by the chopped parsley. Season with more salt and pepper if needed.