Ingredients (serves 3-4):
- 400g of small baby new potatoes
- 2 pieces of steak – ribeye or sirloin – about 300g each
- 1 tablespoon of dijon mustard
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of capers
- 2 tablespoons of olive oil
- 1 teaspoon of dried tarragon
- 50-100g of rocket
Bring a pan of lightly salted water to the boil and cook the potatoes until slightly soft. Drain off the water and leave them to cool slightly. While the potatoes are cooking, cook the steaks in a hot pan for a couple of minutes per side (you can cook them for longer if you don’t like your meat pink). Remove the steaks from the pan and leave to rest for a few minutes before slicing into thin strips.
Cut the potatoes in half or leave them as they are if they’re really small potatoes and pour in the mustard, vinegar, capers, oil and tarragon. Toss the potatoes in the pan to coat them with the other ingredients. Transfer the potatoes to a large mixing bowl and add in the steak and rocket salad and mix lightly with your hands. Drizzle a little extra olive oil into the salad if required.
Serve up straight away while still warm and enjoy this tasty meal! 🙂
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