SIRLOIN STEAK WITH GREEN OLIVE SALSA AND CRUSHED NEW POTATOES

INGREDIENTS

4 thick cut, dry aged sirloin steaks
1 tsp oil
knob of butter
2 rosemary sprigs
2 garlic cloves

For the olive salsa:

50g pitted green olives
1/2 small red onion
1 small garlic clove, crushed

4 tbsp flat leaf parsley,
finely chopped
Good pinch chilli flakes
4 tbsp olive oil
1 tsp red wine vinegar

For the potatoes:

750g new potatoes
2 tbsp olive oil
1/2 tsp paprika

METHOD

1. Preheat the oven to 200°C/180°C fan assisted/Gas 6. Bring the steaks out of the fridge 30 minutes before cooking. To make the salsa, finely chop the olives and onion and place in a mixing bowl. Add the remaining ingredients, season well and set to one side.

2. Cook the potatoes in boiling water for 10 minutes until tender and drain well. Tip into a shallow roasting tin and crush lightly with a fork. Drizzle with the oil, scatter over the paprika and season well. Cook for 20 minutes turning just once until crisp at the edges.

3. Brush the steaks with a little oil and season well just before you begin to cook. Preheat two heavy non-stick frying pans until searing hot. Add the steaks and cook for 3 minutes, turning only when the surface is a good colour.

4. Cook for another minute, add a little butter, some rosemary and a garlic clove to each pan. Cook over a high heat, basting with the butter as you go. Allow to rest on a warm platter for 5 minutes before serving with the potatoes, olive salsa and some fresh green leaves.