WARM STEAK SALAD WITH ASPARAGUS, NEW POTATOES AND PARMESAN

Serves 4 600g (1lb 5oz) new potatoes 1 garlic clove, chopped 1tsp Dijon mustard 1tbsp baby capers, rinsed A small handful of flat-leaf parsley leaves, roughly chopped A small handful of mint leaves, roughly chopped 1½tbsp red wine vinegar 5tbsp extra-virgin olive oil, plus extra for brushing 1 small shallot, finely chopped 1 bunch of asparagus, woody ends snapped off and stems halved on an angle 2 thick-cut steaks (500g/ 1lb 2oz in total) 100g (3½oz) rocket, washed 75g (2¾oz) Parmesan cheese, shaved Slice the new potatoes evenly, keeping them chunky, and cook in boiling, salted water until tender. Drain well and put them back into the pan. Meanwhile, mix together the chopped garlic, Dijon mustard, capers, herbs, red wine vinegar and most of the olive oil. Either chop all together finely or pulse in a food processor. Taste for a good balance of flavours, adding a little more vinegar or oil for the right texture and flavour. Add half of this dressing to the cooked potatoes, along with the chopped shallot, mix well and tip onto a serving dish to cool slightly.

Heat a griddle pan and when hot chargrill the asparagus, brushing it with a little oil as you go. Season and set aside. Brush the steak with a little oil, season with lots of pepper and cook on the griddle for about 2 minutes on each side for medium rare, or 3 minutes each side for well done (this will depend on the thickness of the steak). Sprinkle with salt, cover and leave to rest for 5 minutes.

Mix the rocket through the potatoes. Slice the steak thickly across the grain to help tenderise it and arrange on top of the potatoes. Drizzle over the rest of the dressing, lay the asparagus over and scatter with the Parmesan to serve.