Ingredients

• 150g/5½oz rump steak
• dash olive oil
• salt and freshly ground black pepper
• 100g/3½oz new potatoes
• 2 tbsp olive oil
• 4 garlic cloves
• lightly crushed
• 2 sprigs fresh rosemary
• salt and freshly ground black pepper
• dash olive oil
• ½ onion
• sliced
• ½ red pepper
• sliced
• 100g/3½oz curly kale
• chopped
• pinch dried chilli flakes
• salt and freshly ground black pepper
• 30ml/1fl oz balsamic vinegar

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the steak
• rub the steak with olive oil
• heat a griddle pan until smoking hot and griddle the steak for two minutes on each side. Season well with salt and freshly ground black pepper
• remove from the heat and leave to rest for five minutes. Slice thinly.
• For the Italian-style roast potatoes
• place all of the ingredients into a small roasting tin and roast in the oven
• shaking from time to time to ensure even cooking
• for 15 minutes
• or until golden-brown.
• For the spicy kale
• heat the olive oil in a wok
• add the onion and red pepper and fry until softened. Add the kale
• chilli flakes
• salt and freshly ground black pepper and fry until wilted slightly.
• For the balsamic glaze
• pour the balsamic vinegar into a small pan and simmer over a low heat until reduced by half and syrupy.
• To serve
• place the spicy kale onto a serving plate and top with the sliced steak. Serve the Italian-style potatoes on the side and drizzle over the balsamic glaze.