Paprika steak with crispy rosemary potatoes & salsa

• 2 x 150g sirloin or rib-eye steaks
• sea salt and freshly ground black pepper
• 350g new potatoes
• 1 teaspoon sweet smoked paprika
• olive oil
• a few sprigs of fresh flat-leaf parsley
• ½ a fresh red chilli
• 1 clove of garlic
• 2 spring onions
• 1 ripe tomato
• a few sprigs of fresh rosemary
• 1 lemon

Remove the steaks from the fridge half an hour before you want to cook them. Half-fill a small non-stick saucepan with salted water and bring to the boil. Chop the potatoes into 2.5cm chunks, and to the pan and cook for around 10 minutes, or until just cooked through.

Meanwhile, place a medium non-stick frying pan over a high heat. Season the steaks with sea salt, black pepper and paprika, drizzle with oil and rub all over. Pick the parsley leaves onto a large chopping board, discarding the stalks, then halve and deseed the chilli. Halve the garlic clove, keeping one half aside for later. Trim the spring onions and roughly chop together with the garlic and tomato until everything is finely chopped. Season to taste, then spoon into a bowl.

Once tender, drain the potatoes and leave to steam dry in a colander. Place the pan back over a medium-low heat and pour in a lug of oil. Pick, roughly chop and add the rosemary leaves to the pan, along with the drained potatoes. Try not to stir too often – you don’t want the potatoes to break up, just to get beautifully golden and crisp.

Meanwhile, place the steaks in the screaming hot frying pan and flip every minute, until cooked to your liking – around 2 to 3 minutes on each side for a medium-rare steak. During cooking, rub the steaks with the cut side of the reserved garlic clove, then leave to rest for a few minutes before serving. Squeeze the lemon juice into the frying pan to deglaze all the lovely steak juices, then pour over the resting steaks. Slice up the steaks and serve with a spoonful of the chopped salsa.