Steak with Green Peppercorn Yoghurt & Roast Potatoes

• 900gMaris Piper potatoes, cut into wedges
• 3 tbspolive oil
• 1 tspsmoked paprika
• 2rosemary sprigs, leaves picked and finely chopped
• 2garlic cloves, finely grated
• 2large sirloin steaks, about 300g each
• 1lemon, finely zested and 2 tbsp juice reserved
• 220gGreek yoghurt
• 2 tbspgreen peppercorns in brine, drained and roughly crushed
• 15gchives, finely chopped
• 60grocket
• 2spring onions, finely sliced
• Fine salt and black pepper, to taste

Method

1. 1Heat the oven to 220°C fan. Pat the potato wedges dry, then toss with 2 tbsp olive oil, the smoked paprika, rosemary, salt and black pepper.
2. 2Spread the potatoes over a large roasting tray in a single layer. Roast for 35 minutes until deeply golden at the edges and tender when pierced with a knife.
3. 3Meanwhile, stir the Greek yoghurt with the green peppercorns, lemon juice and chives. Season with salt and black pepper; it should be cool, tangy and gently peppery.
4. 4Mix the garlic with the remaining 1 tbsp olive oil. Spoon it over the potatoes and roast for 5 minutes until the garlic is fragrant and the wedges are crisp.
5. 5While the potatoes finish, pat the steaks dry and season both sides with salt, black pepper and the lemon zest. Heat a large heavy-based frying pan over a high heat until very hot.
6. 6Cook the steaks for 3 to 4 minutes on each side until a dark crust has formed and the centres still feel springy for medium-rare. Transfer to a warm plate and rest for 5 minutes until the juices have settled into the meat.
7. 7Pile the potatoes onto a serving platter, leaving room for the rocket. Add the rocket and spring onions in a loose, fresh mound so the leaves keep their volume.
8. 8Slice the steak across the grain and loosely overlap it over the potatoes. Spoon the green peppercorn yoghurt visibly alongside the steak and serve straight away.

Per serving

kcal

560

protein

45.3g

fibre

6.4g

carbs

47g

fat

21.8g