Prepare the steak: Remove the sirloin from the fridge 30 minutes before cooking to bring it to room temperature. Pat it dry with kitchen paper — this step is crucial for a good sear. Season generously with salt and pepper on all sides. You should see the salt crystals glistening against the red meat.

Cook the steak: Heat a large cast-iron skillet over high heat until it's smoking hot — you'll see wisps of smoke rising. Add 1 tablespoon of olive oil and swirl to coat. Lay the steak in the pan and listen for that satisfying, aggressive sizzle. Cook for 4 minutes without moving it, until the underside is deep mahogany brown. Flip and cook for another 3-4 minutes for medium-rare (internal temperature 52°C). For medium, aim for 57°C. Transfer the steak to a cutting board, tent loosely with foil, and rest for 10 minutes. The meat will release a rich, beefy aroma as it rests.

Par-cook the potatoes: While the steak rests, place the whole potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook for 8 minutes — the potatoes should offer slight resistance when pierced with a knife but not be fully tender. Drain and let them cool until you can handle them, then cut into 2cm cubes. You'll notice the steam rising and a starchy, earthy scent filling the air.

Build the hash base: Wipe out the skillet with kitchen paper (leaving any beef fat behind) and add the remaining 1 tablespoon of olive oil over medium-high heat. Add the diced onion and cook for 4 minutes, stirring occasionally, until it becomes translucent and fragrant — the kitchen will smell sweet and savoury. Add the diced red peppers and cook for another 3 minutes until they soften. Stir in the minced garlic, smoked paprika, and dried thyme, cooking for 30 seconds until the garlic releases its aroma.

Crisp the potatoes: Add the cubed potatoes to the skillet in a single layer. Press them down gently with a spatula — you want maximum contact with the hot pan. Cook undisturbed for 5 minutes, then flip and cook for another 5 minutes. The potatoes should be golden brown and crisp on the outside, soft within. You'll hear a gentle crackling sound as they fry, and the edges will turn a deep amber colour.

Slice and combine: Thinly slice the rested steak against the grain into bite-sized strips. Toss the steak slices into the skillet with the potatoes and vegetables. Stir gently to combine, letting the beef juices mingle with the hash. Cook for 1 minute to warm everything through. The colours will be gorgeous — deep brown beef, golden potatoes, red peppers, and pale onion.

Add the eggs: Make four shallow wells in the hash using the back of a spoon. Crack one egg into each well. Dot the surface with small pieces of butter. Cover the skillet with a lid and cook over medium-low heat for 4-6 minutes, until the egg whites are set but the yolks remain runny and glossy. The butter will melt and create a rich, nutty aroma as it combines with the hash.

Finish and serve: Remove the lid and sprinkle with chopped fresh parsley and a pinch of flaky sea salt. The yolks should wobble slightly when you gently shake the pan. Serve immediately from the skillet, letting everyone admire the colours before digging in.