- A 500g bag of new potatoes
- 2 garlic cloves
- A handful of thyme
- A 300g bundle of runner beans
- 2 sirloin minute steaks
- 1 tbsp Dijon mustard
- 1 tbsp + 2 tsp olive oil
- Sea salt and freshly ground pepper
- A couple of pans with lids
- Roasting tin
- Colander
- Potato masher (optional)
- Frying or griddle pan
- Foil
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and halve or quarter them so they’re all roughly the same size.
- 2.
Put the potatoes in a pan with boiling water. Cover and simmer for 12-15 mins till the potatoes are just tender – it should be easy to insert a knife tip or skewer.
- 3.
While the potatoes cook, add 1 tbsp oil to a roasting tin. Slide the tin into the oven to heat up. Peel and finely chop the garlic.
- 4.
Drain the potatoes well. Tip them back into the pan. Gently crush them with a fork or potato masher so they’re lightly smashed, not completely crushed.
- 5.
Tip the smashed potatoes into the hot roasting tin. Add the garlic and the thyme sprigs. Season. Give everything a stir. Roast in the oven for 30-35 mins till the potatoes are golden and crisp.
- 6.
Trim the tops and tails off the runner beans. If they have a thread, run a vegetable peeler down each side to remove the string. Finely slice the beans. Set aside.
- 7.
Rub 1 tsp oil into each steak. Season. Heat a griddle or frying pan till it’s smoking hot. Fry the steaks for 1-3 mins each side, depending on how well done you like them. Transfer to a plate and cover with foil. Set aside to rest for 5 mins.
- 8.
Simmer the beans in a pan of boiling water, uncovered, for 3-4 mins till they’re just tender. Drain. Serve the steak and beans with the potatoes and a dab of mustard on the side.