Peppered steak, charred radish & new potato salad

Place the potatoes into a saucepan, cover with cold water and add a pinch of salt. Bring to the boil and simmer for 15 minutes, until tender when pierced with a sharp knife. Drain and set aside.

Sprinkle both sides of the steaks with the black pepper and a good pinch of sea salt, then heat 1 tbsp oil in a frying pan and cook for 2-3 minutes each side for medium-rare, ensuring all the cut edges are well seared. Transfer to a board and leave to rest for 5 minutes.

Add the radishes, salad onions and remaining oil to the pan, then cook over a high heat for 3-4 minutes until charred a little. Remove from the heat. Mix together all the dressing ingredients in a bowl.

Divide the leaves between plates and top with the potatoes, radishes and salad onions. Thicky slice the steaks into strips and arrange over the potatoes. Pour over the dressing, add any resting juices, then serve.