Bavette steak with roast potatoes

Method

1. Preheat the oven to 200C/gas 6.

2. For the roast potatoes: pour 2 tbsp olive oil into a large metal roasting dish and heat in the oven for 10 minutes.

3. Leave the skins on the potatoes and slice into 1cm slices. Put into a heatproof bowl and toss with the remaining oil, herbs and plenty of salt and pepper. Carefully pour into the hot roasting tray.

4. Cook for 30-40 minutes, turning once halfway through when one side should be crispy and golden.

5. For the steak: Shortly after you’ve turned over the potatoes, heat a griddle pan to smoking hot. Rub the oil into the steaks and season well. Add to the pan and cook for about 3-4 minutes each side for medium rare. Allow to rest before slicing.

6. For the parsley salad: First make the dressing by combining the lemon juice and zest with the mustard and sun-dried tomatoes. Whisk in the olive oil, add the capers and cornichons, season to taste and reserve until you are ready to serve.

7. To serve, place a few potatoes in the centre of your plate topped with some very thin slices of steak. Finally pour the dressing over your salad and pile on top of the steak.