Steak with Tomato and Olive Salad and Crushed Potatoes

• 700gnew potatoes
• 2 tbspextra virgin olive oil
• 1garlic clove, crushed
• fine salt
• black pepper
• 400gcherry tomatoes, halved
• 80gpitted black olives, halved
• 1 tbspcapers, rinsed
• 1small red onion, very thinly sliced
• 20gbasil leaves, torn
• 1 tbspbalsamic vinegar
• 2 tbspextra virgin olive oil
• 70grocket
• 1thick sirloin or rump steak, about 450g
• 1 tbspolive oil

Method

1. 1Put the potatoes in cold salted water, bring to the boil and cook for 15 to 18 minutes until tender.
2. 2Toss the tomatoes, olives, capers, red onion and basil with the balsamic and 2 tablespoons of extra virgin olive oil and a pinch of salt. Leave to sit so the tomatoes soften into the dressing.
3. 3Drain the potatoes and return to the pan. Crush each one lightly with a fork so it splits but stays whole, then toss with 2 tablespoons of extra virgin olive oil, the crushed garlic, salt and pepper.
4. 4During the final 12 minutes of the potatoes cooking, pat the steak dry and season generously with salt and pepper on both sides. Heat the olive oil in a heavy frying pan over a high heat until the oil shimmers. Lay the steak in and cook for 3 minutes a side for medium-rare on a 3cm steak, pressing down for the first 30 seconds so it makes full contact. Hold it on its fat edge for 30 seconds at the end.
5. 5Rest the steak on a board for 5 minutes; cutting it early loses the juices onto the board. Slice thinly across the grain.
6. 6Toss the rocket through the tomato salad. Divide the potatoes and salad between plates, lay the steak slices over the top and pour any resting juices over.

Per serving

kcal

527

protein

33.4g

fibre

6g

carbs

38.2g

fat

27.5g