Chop onions and garlic. Set aside half of the chopped garlic (for mushrooms). Heat in a sauce pan 1 tsp oil, stir and then cover with lid (keeping in all the moisture). Turn the heat down to let it simmer gently.

Cook millet and set aside (according to instructions).

Let the steaks air and come up to near room temperature from the fridge. Five minutes is fine as this helps the steaks cook super quickly on the hot grill.

In the meantime, mix stock in water. Add stock to the onions.

Preheat the grill and ensure it is good and smoky before placing the steaks on the surface. Cover with a large metal saucepan lid.

Heat in a frying pan 1 tsp oil with mushrooms and sautée until golden. Start this at the same time as starting the steaks.

Grill on side 1 for three minutes before turning to side two for a further two minutes, then turn off the heat and let the meat sit. Set the steaks aside. Put the juices from the grill pan into the onions, allowing the gravy to reduce and evaporate further.