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
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 2 minutes each side (this will leave them rare, so if you prefer medium-rare, make it 3 minutes each side). Rest the steaks once they are cooked.
3. Make the salad. Cut the still-warm potatoes in half (or break them up with your hands) 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 last bit of oil (I’d probably add more!).
- You could switch your favourite leaf for the rocket, or use a mixture. Hunt down some good beef, properly aged balsamic vinegar and early Jersey Royal potatoes to make this really special.
- Drink with a slightly tart, sour-cherry acidic red, such as Italy’s Dolcetto.