- 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
- Colander
- Bowl
- Frying or griddle pan
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
- 7.
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.
- 8.
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.
