This great dish feels like a treat, but is simple enough for a midweek dinner.
Preheat the oven to gas 5, 190°C, fan 170°C. In a roasting tray, toss the potatoes with half the oil, the paprika, and a little seasoning. Roast in the oven for 35 minutes, until golden.
Meanwhile, cook the peas in boiling salted water for 2 minutes. Drain and refresh under cold running water, then toss with the lettuce and mint. Brush the steaks with a little of the remaining oil and set aside. Whisk the rest of the oil with the lemon juice and seasoning, then drizzle over the lettuce and peas.
Heat a frying pan until hot, add the steak and fry for 4-5 minutes on each side, until cooked through. Transfer to a board for 5 minutes to rest.
Pour the pan juices over the peas. Slice the steak and serve with the potato wedges and vegetables.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.