- 500g potatoes
- A pinch or two of cayenne pepper
- 25g sunflower seeds
- 1 orange
- A handful of chives
- A handful of coriander
- 250g baby plum tomatoes
- 50g peppery salad mix
- 2 top rump minute steaks
- 1 tbsp + 2 tsp olive oil
- Sea salt
- Freshly ground pepper
Heat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. Scrub the potatoes and chop them into 8 wedges each. Pop onto the lined baking tray.
Sprinkle the wedges with a pinch or two of cayenne (it's spicy, so use as much or as a little as you like) and drizzle with 1 tbsp olive oil. Season with salt and pepper. Turn to coat in the seasoned oil. Bake for 35-40 mins, turning once, till tender.
Meanwhile, toast the sunflower seeds in a dry frying pan for 2-3 mins, till brown and starting to pop. Tip them onto a board and cool a little, then roughly chop. Set to one side.
Finely grate the zest from the orange. Roughly chop the chives and coriander. Quarter the baby plum tomatoes. Toss the tomatoes, herbs and orange zest together in a bowl. Add the sunflower seeds and a squeeze of orange juice from 1 half. Season with salt and pepper. Set aside.
When the chips are nearly ready, heat a frying or griddle pan. Rub the steaks with 1 tsp oil each and season with salt and pepper. When the pan is nice and hot, add the steaks and fry for about 1-2 mins on each side, or till done to your liking.
Pop the steaks on a board. Loosely cover with foil and leave to rest for 2-3 mins.
Toss the salad leaves with some salt, pepper and a squeeze of orange juice. Serve the steaks with the chips, salad leaves and the sunflower seed salsa.