Prepare the pesto by placing the basil, pine nuts, extra-virgin olive oil, garlic and a little salt in a food processor. Blitz until smooth. Add the Parmesan and pulse until a thicker consistency is reached. Chill until needed.
Cook the new potatoes in salted boiling water for 15 minutes roughly until tender. Drain and allow to cool a little.
Meanwhile, heat a heavy-based sauce pan over a high heat for 1-2 minutes until it starts to smoke.
Brush the steaks with the groundnut oil and season well. Cook the steaks for 5 minutes, turning after 2 minutes and transfer to a plate. Cover loosely with foil and allow to rest in a warm place.
Heat the olive oil and butter in a large frying pan over a medium heat and sauté the cooked potatoes for 4-5 minutes until starting to turn golden. Remove from the heat and dress the potatoes with some prepared pesto.
Arrange the rocket and sundried tomatoes on serving plates. Slice the steaks into 2 cm wide strips and arrange on the salad. Dress with some of the pesto. Serve with portions of the sauteed potatoes on the side.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.