Try this tangy twist on the classic steak and potatoes - juicy, thick strips of rump steak served with fresh, colourful potatoes, red pepper and watercress, and topped with a creamy horseradish dressing. Delicious!
Bring a pan of lightly salted water to the boil, cook the potatoes for 5 minutes, drain well and toss with the olive oil.
Preheat the oven to gas 6, 200°C, 180°C fan. Put the potatoes in a nonstick roasting tray and cook for 20 minutes. Then turn the potatoes, scatter the onion and pepper around them, and return to the oven for 10 minutes.
Meanwhile, brush the steak on both sides with the groundnut oil and rub with the ground pepper. Heat a nonstick pan until piping hot and cook the steak for 5 minutes each side – or longer for well-done steak. Allow to rest for 5 minutes, and then slice diagonally into strips.
Toss the cooked veg with the watercress, divide between 4 serving plates and top each serving with the steak strips.
Combine the crème fraîche, horseradish and milk and serve with the salad.
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