Ingredients

• 1 lb. baby potatoes
• Salt & Pepper to season
• 220g Certified Irish Angus Sirloin Steak
• 7 Tbsp extra-virgin olive oil,
• 4x Tbsp. harissa paste,
• 3x Tbsp. apple cider vinegar
• 2 large handfuls of preferred salad leaves (Spinach, rocket, pea shoots)
• 4x radishes, thinly sliced
• 1x red onion thinly sliced
• Zest of 1 lemon

Method

Remove steak from packaging and let come to room temperature

Place potatoes in a medium saucepan, add cold water until just covered and a sprinkle of salt. Bring to a simmer over medium-high heat and cook, uncovered, until potatoes are tender when pierced with a fork (About 12–14 minutes). Drain potatoes and transfer to a plate. Let sit until cool enough to handle.

Drizzle a little oil on either side of the steak and season generously with salt and pepper.

Dressing: In a medium bowl whisk together the vinegar and 3 Tbsp. oil. Gradually whisk in 2 Tbsp. of the harissa paste and add the lemon zest. Taste the dressing, and if in need of some additional flavour add in remaining 1 Tbsp. harissa. Reserve half of the dressing for later.

Add potatoes to dressing, smashing them lightly with your hands to expose some of the flesh so it can soak up some of the vinaigrette.

Heat a griddle pan until smoking hot. Cook steak until well charred, 3–4 minutes on each side. When cooked to liking, transfer the steak to a chopping board. Let it rest for a few minutes, to ensure a juicy taste and then thinly slice against the grain.

To serve, spoon the potato and harissa mixture onto plates, layer with the sliced steak and top with greens, radishes and red onion. Drizzle over remaining harissa dressing and finish with some freshly ground black pepper and salt to taste. Cut lemon into wedges and squeeze over salad (optional).