Categories: April

Ingredients

• 400g small baby new potatoes
• 2 steaks, such as rib-eye or sirloin, about 2cm thick
• 1 tsp Dijon mustard
• 1 tbsp balsamic vinegar
• 1 tbsp capers
• 2-3 tbsp extra-virgin olive oil
• 1 tbsp finely chopped fresh tarragon
• 50g rocket leaves

Directions

1. Boil the potatoes until tender, then drain. Allow to cool slightly.

2. Meanwhile, sear the steaks in a hot, dry frying pan for about 3 minutes each side. Rest the steaks once they are cooked.

3. Make the salad. Cut the still-warm potatoes in half and toss with the mustard, vinegar, capers, 2 tablespoons of oil and the tarragon.

4. Slice the steak as thinly as you can, toss it into the salad with the rocket and season. You may wish to add the remaining oil.

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