Steak, Roast Potatoes and Tomato Salad

Serves 2

Steak:

1 steak

Spice blend for steak, salt and pepper

Jimmy’s basting sauce

Potatoes:

1 or 2 Maris Piper potatoes

20g butter

20ml Olive oil (extra to grease baking tin)

1 garlic clove

1 tsp thyme leaves

5g parmesan

¼ tsp flakes salt

Tomato salad:

200g selection of tomatoes

Pinch of Himalayan salt

Lemon (juice)

Basil oil

Method

Preheat oven to 180°C.

Grease a muffin tray. Peel and mandolin the potatoes into thin slices.

Melt the butter in a pan and put this into a bowl. Add olive oil, a crushed garlic clove, thyme leaves, parmesan and a pinch of salt flakes, then stir. Put sliced potatoes into the mixture and make sure the slices are coated.

Stack the sliced potatoes into the muffin tin (two holes should be filled). Cover the tin with foil and bake for 15 minutes. Remove the foil and cook for a further 30 minutes.

While the potatoes are in the oven, make the tomato salad. Cut the tomatoes, salt with pink salt and add a squeeze of lemon. Add the basil oil and mix through.

15 minutes before the potatoes are cooked, cook the steak.

Salt the steak on both sides. Using a griddle pan, cook the steak for a couple of minutes each side and check the fat is cooked. Once cooked, put it on a board and brush both sides in basting sauce.

Cover the steak in foil and leave it to rest.

To serve, use a spoon to take the potato stacks out of the tin and put them on a plate. Spoon on a portion of the tomatoes, then uncover the steak and place on the plate. Enjoy!