Seared Steak with Crispy Potato Salad

Meanwhile, halve the cherry tomatoes. Trim the tops off the green beans and keep to one side. Chop the basil leaves and the olives. Peel and grate the garlic (or use a garlic press if you have one).

Heat a glug of oil in a large frying pan over medium-high heat. Add your green beans and cook, tossing for 4-6 mins, until soft. Tip: Add a splash of water every now and then to help the green beans steam and cook. Season with salt and pepper. Add your tomatoes to the pan and cook for another 3 mins. Transfer your veggies to a bowl.

Wipe the pan clean and then pop back on high heat ready to cook your steak. Season your steak with a generous pinch of salt and a good grind of black pepper.

Add a glug of oil to the pan and when the oil is very hot, add your steak and cook for 3-4 mins on each side, until nicely browned. Tip: The steak will be medium-rare at this point, so if you want it cooked to medium, cook for 2 mins longer on each side. Set aside to rest for 5 mins

While your steak rests, make your crispy potato salad. Heat a glug of oil in the same pan you cooked your steak in, over medium-high heat. Add your potato to the pan and sauté for 4-5 mins, until golden-brown and slightly crispy. Add your garlic and basil leaves and cook for 30 seconds more.

Season your potato with salt and pepper. Stir in your olives, veggies and balsamic vinegar and cook for another minute, until warmed through.