Ingredients

• 200g/7oz potatoes
• quartered
• 2 tbsp olive oil
• 1 sprig fresh rosemary
• 1 garlic clove
• crushed
• salt and freshly ground black pepper
• 150g/5¼oz sirloin steak
• cut in half
• 100g/3½oz fresh breadcrumbs
• 2 tbsp flatleaf parsley
• chopped
• 100g/3½oz plain flour
• 2 free-range eggs
• lightly beaten
• 2 tbsp olive oil

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the potatoes
• olive oil
• fresh rosemary and crushed garlic on a non-stick baking tray
• season with salt and freshly ground black pepper and mix well.
• Roast the potatoes in the oven for 15 minutes or until golden-brown and cooked through.
• Place the steak in a plastic bag and
• with a rolling pin
• hit it until it appears flat.
• Mix the breadcrumbs and chopped flatleaf parsley together in a mixing bowl.
• Dust the steaks in flour
• dip them in egg and coat them in breadcrumbs.
• Heat the olive oil in a non-stick frying pan and fry the steak for two minutes on both sides or until cooked through.
• Serve the rosemary roast potatoes with the breaded steak.