Steak & chips for one

• large potato↗1

  (200g), cut into chunky chips or wedges

• vegetable oil↗2 tsp tsp
• butter↗1 tbsp tbsp

  softened

• Dijon mustard↗1 tsp tsp
• finely chopped capers1 tsp tsp
• sirloin or rump steak↗150g g

  at room temperature, excess fat trimmed

• small courgette↗1

  diced or cut into long strips approx ½ cm wide

• cherry tomatoes↗about 8

  on the vine

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Toss the chips with 1 tsp oil and some seasoning. Tip onto a baking sheet and roast for 30 mins, turning halfway through. Mash the butter, mustard, capers and some seasoning together.

2. 2

   When the chips are halfway through cooking, rub the remaining oil into the steak and season. Heat a heavy-based ovenproof frying pan on a high heat. Sear the steak for 2-4 mins on each side (2 for rare, 4 for well done) and leave to rest, covered, on a plate.

3. 3

   Add the courgette to the steak pan and fry for 1 min, then add the tomatoes, and melt half the butter in the pan, spooning it over the veg. Transfer to the oven (if you don’t have an ovenproof pan, transfer to a baking tray), and roast on the shelf under the chips for 10 mins.

4. 4

   Serve the steak with the remaining butter on top and the veg and chips on the side.