Boil the potato for 12-15 minutes until soft. Add the beans for the last minute, then drain and return to pan. Mash together with the mascarpone and 2 tbsp of boiling water and keep warm.
Whisk the vinegar with 1 tablespoon of the olive oil and season. Toss through the red pepper and basil. Set aside.
Lightly pound the steaks until they are about ½cm (¼in) thick. Rub 1 tbsp of oil over the steaks. Mix the breadcrumbs and cheese on a plate and press the steaks into this until coated.
Heat a frying pan then add the remaining oil. Fry the steaks for 5-7 minutes each side, until cooked through. Serve with the mash and top with a spoonful of salsa.
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