Ingredients
For the sautéed new potatoes
150g/5½oz new potatoes, quartered if large
1 tbsp olive oil
salt and freshly ground black pepper
For the maple-glazed steak
1 tbsp olive oil
200g/7oz beef rump steak
2 tbsp maple syrup
Method
1. For the sautéed new potatoes, bring a saucepan of salted water to the boil. Add the potatoes to the pan and boil for 6-8 minutes, then drain.
2. Heat the oil in a non-stick frying pan and sauté the potatoes until crisp and golden-brown. Season, to taste, with salt and freshly ground black pepper.
3. For the maple-glazed steak, heat the oil in a non-stick frying pan and fry the steak for 3-4 minutes on each side.
4. Drizzle over the maple syrup and fry for a further 1-2 minutes, or until the steak is glazed and cooked to your liking. Set aside to rest for five minutes.
5. To serve, place the potatoes in the centre of a plate and top with the steak.
