- 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
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
Pop the steaks on a board. Loosely cover with foil and leave to rest for 2-3 mins.
- 7.
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.