500g (1lb 2oz) baby new potatoes, halved
50g can anchovies marinated in oil, roughly chopped and oil reserved
2tbsp balsamic vinegar
1tbsp sunflower or vegetable oil
2 sirloin steaks, each roughly 150g (5oz),with excess fat removed
¼ cucumber, deseeded and sliced
75g (3oz) radishes, halved
150g (5oz) sugarsnap peas
200g (7oz) watercress and salad leave
1 Bring a large pan of water to the boil. Add the potatoes and cook for 10-15min until tender.
2 Heat the oil from the anchovies in a large frying pan and stir in the anchovies and balsamic vinegar and empty into a large bowl.
3 In the same pan, heat the sunflower or vegetable oil. Season steaks and fry for 5min, turning once. Leave to rest on a board for 10min, then slice into strips.
4 Drain the potatoes and put into a salad bowl with the cucumber, radishes, sugarsnaps, watercress and salad. Toss with the beef and serve immediately.