2 sirloin steaks
4 medium sized potatoes
2 tbsp olive oil
2 cloves of garlic
4 sprigs of rosemary
2 vine tomatoes
2 tbsp butter
2 sprigs of fresh thyme
100g crisp salad leaves
Preheat the oven to 220ºC. Remove the steak from the fridge and, keeping it covered, allow it to come up to room temperature.
Wash the potatoes, then slice in half and lay them on the flat edge. Cut each half into four wedges and then dry on kitchen paper before tossing in a bowl with 2 tablespoons of olive oil, crushed garlic cloves and rosemary, then season.
Spread the wedges out over a large baking tray, so that they are well spaced out and put them in the oven for 30 minutes, turning after 15 minutes.
Add the tomatoes to the tray after the 15 minutes (or another tray if there isn’t space) and roast alongside the wedges for a further 15 minutes.
Season the steaks. Melt the butter in a pan until it begins to bubble and froth. Place the steak in the pan and cook over a medium to high heat for 2 minutes. Turn the steak over, add the thyme sprigs and cook for another 2 minutes.
Let the steak rest on a warm plate with the butter juices poured over the top for 5 minutes before serving with the wedges and some fresh salad leaves.