Steak with Cheesy Mash

While your potato cooks, prepare the salsa. Cut the cherry tomatoes in half through the equator. Pop them in a bowl with a pinch of salt.

Cut the shallot in half through the root, peel and then chop into ¼cm chunks (or as small as you can!). Mix this with your tomatoes. Pick the leaves from the tarragon, discard the stalks and then chop the leaves. Add these to your tomatoes and shallot and mix well.

Stir the ketchup and balsamic vinegar into your salsa and add a splash of olive oil. Give it a good stir and leave to one side.

Place the steak on a plate and drizzle over a splash of oil. Season each steak with a pinch of salt and a good grind of black pepper. Sprinkle over the ground coriander and then massage all of these ingredients into your steak. Wash your hands, then grate the cheese on the coarse side of your grater.

Once your potato is cooked, drain in a colander and allow the steam to escape for 2 mins. Tip: This will create a drier, fluffier mash! Mash your potato with a potato masher or fork and add your cheese, a knob of butter and a splash of milk (if you have some!). Mix well and then add more salt and black pepper to taste.

Heat a frying pan on high heat (no oil)and when it is very hot, carefully lay your steak in the pan to sear. We like our steak medium rare and cook it for 3-4 mins on each side. If you like your steak well done, cook for another 1-2 mins on each side. When your steak is ready allow it to rest before slicing.