- A bag of salad potatoes
- A bag of purple sprouting broccoli
- A punnet of baby plum tomatoes
- 1 passion fruit
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 sirloin minute steaks
- 2½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- Pan with a lid
- Frying or griddle pan
Fill the kettle and boil it. Scrub the salad potatoes. Halve or quarter them if they're large - aim for them to be roughly the same size. Pop them in a pan. Pour in enough hot water to cover them. Cover.
Bring to the boil. Turn the heat down. Simmer for 8-10 mins till the potatoes are almost soft - press them with a fork to check.
Trim the ends off the broccoli. Halve any large stems lengthways or break them into smaller florets. Add them to the potatoes. Simmer, without the lid on, for 2 mins. Drain. Rinse under cold water.
Halve the baby plum tomatoes. Halve the passion fruit. Scoop out the pulp from the skin. Pop in a bowl. Add 2 tbsp red wine vinegar, 1 tbsp Dijon mustard and ½ tbsp olive oil. Season. Whisk together.
Brush the steaks with ½ tbsp olive oil each (brush both sides). Season with salt and pepper. Warm a griddle or frying pan till it's smoking hot.
Add the steaks to the pan. Fry for 1-2 mins. Flip them over. Fry for 1-2 mins. Lift out of the pan. Pop on a plate. Cover with foil. Leave to rest for 5 mins.
Add the potatoes and broccoli to the griddle or frying pan. Fry over a medium heat for 3-4 mins till they are just a little charred - if the pan is too dry, add 1 tbsp olive oil before you start cooking the veg.
Tumble the potatoes and broccoli onto a plate. Add the tomatoes to the pan. Fry for 1-2 mins. Add to the salad. Slice the steak. Add to the salad. Spoon over the dressing to serve.