Weigh out 500 g of potatoes. Scrub and chop them into equal sized pieces. Simmer in a pan of boiling salted water for 10 mins till they’re just starting to soften.
Trim the ends off the French beans. Add them to the pan. Simmer for another 5 mins or till the potatoes are cooked through. Drain. Rinse under cool running water.
Roughly chop the tomatoes. Peel and very thinly slice the red onion – use a mandolin if you have one.
Tip the tomatoes and red onion into a bowl. Add the potatoes and green beans, then toss together.
Measure out 2 tbsp of the red wine vinegar and 1 tbsp of the mustard. Pop them in a bowl and add 1 tbsp oil. Season and whisk together. Taste and add more salt, pepper or oil if you think it needs it.
Pour the dressing into the bowl of veg and toss to coat. Set aside.
Warm ½ tbsp oil in a frying pan. Fry the pork steaks for 5-6 mins on each side till they’re golden brown and cooked through. Transfer onto a plate or board. Cover with foil and leave to rest for 5 mins.
Serve the steaks with the mustardy tomato and French bean salad.