MAKES 2 SERVINGS

494 calories | 6g carbs | 35g protein | 22g fat (per serving)

INGREDIENTS

• 3 x Large Potatoes, peeled and cut into large cubes

• 2 x Tbsp Olive Oil

• 1 x Garlic Clove, minced

• Small bunch of Parsley, finely chopped

• 2 x Steak Fillets (140g each)

• 1 x Tsp Black Pepper

• Small knob of Butter

• Watercress Salad, to serve

INSTRUCTION

Tip the potatoes into a pan of water. Bring the water to the boil, simmer for 2 mins and then drain. Heat the oil in a non-stick frying pan. Add the potatoes and gently let them sizzle away for 20 mins, tossing occasionally, until they are golden and crispy all over. When the potatoes are cooked, add the garlic to the pan and fry for 1 more minute. Finally, toss through the parsley, season with sea salt and set aside.

Meanwhile, rub the steaks with a drizzle of oil, then press in the black pepper. Heat a griddle pan until hot, and cook the steaks to your liking. My recommendation would be 2-3 mins each side for medium rare, 4 mins for medium, and 5 mins for well done. Leave the steaks to rest for 5 mins, then top with a knob of butter and serve with the potatoes and some watercress salad.