Chargrilled rump steak with spicy roast potatoes and cherry tomato salad with balsamic vinegar dressing.
Preheat a char-grill until very hot.
Season the meat with salt and pepper and cook for 2 to 3 minutes on each side. Remove from the pan and leave to rest.
Preheat the oven to 200'C.
Cut the potatoes in half. Crush the garlic cloves and remove the skin. Slice the red chillies.
Mix all of these ingredients together with the salt, smoked paprika and olive oil. Transfer to a baking sheet and roast in the oven for 25 minutes.
Cut the tomatoes into quarters. Peel and finely dice the shallots and garlic. Pick the oregano. Finely chop the anchovy fillets.
Mix all of these ingredients together in a bowl with a splash of olive oil and season with Maldon sea salt.
Wash the baby leaves in cold water and then spin in a salad spinner.
Whisk together with the balsamic vinegar, olive oil and the mustard. Season with salt and pepper and then taste the vinaigrette. Adjust of necessary with more oil or vinegar. dress the leaves with this vinaigrette just before serving.
Place a neat pile of potatoes in the middle of your plate. Slice the steak and lay on top. Drizzle around the tomato salad. Finish with some salad leaves and serve.
«Always rest your steak for a few minutes before slicing. This will allow the meat to relax and be more tender.»