- 500g new potatoes
- 1 red onion
- 2 garlic cloves
- A handful of rosemary, leaves only
- 2 sirloin minute steaks
- 50g watercress
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
- 1.
Put a large pan of salted water on to boil. Scrub the potatoes and roughly chop them into small, equal sized pieces.
- 2.
When the water is boiling, add the potatoes. Simmer for 10-15 mins or till they're tender when pressed with a fork.
- 3.
While the potatoes cook, peel and finely slice the red onion. Peel and grate or crush the garlic. Finely chop the rosemary leaves.
- 4.
When the potatoes are cooked, drain them and tip them back into the pan. Roughly mash them so they break into large clumps (not a smooth mash).
- 5.
Warm a frying pan for 1 min. Add 1 tbsp olive oil and the onion. Season with a pinch of salt and pepper. Cook over a medium heat for 5 mins, stirring often, till the onions have picked up a bit of colour.
- 6.
Stir in the garlic. Cook and stir for 1 min. Add the potatoes to the pan with an extra 1/2 tbsp olive oil. Cook for 10-12 mins, stirring once or twice, so the potatoes crisp up and turn golden.
- 7.
While the potatoes fry, put a griddle or frying pan on a high heat to warm up for 2-3 mins. Rub 1/2 tbsp oil and some salt and pepper into the steaks.
- 8.
Add the steaks to the frying pan. Fry for 1-2 mins on each side, depending on how well done you like your steaks. Pop them on a plate and loosely cover with foil. Rest for 2 mins
- 9.
Stir the rosemary into the new potato smash. Serve with the steaks and a handful of watercress.