Cooking Instructions

1. Preheat the oven to 220C / fan 200C / gas mark 7. Quarter the potatoes lengthways. Place on a lined baking tray, drizzle with 1 tsp oil and season with sea salt and black pepper. Roast for 25-30 mins, until golden.
2. Heat a dry, medium frying pan on medium heat. Toast the walnuts for 2-3 mins, tossing regularly, until golden brown. Remove and set aside.
3. Meanwhile, make the caper dressing; roughly chop capers and the coriander. Put the capers and half the coriander into small bowl, along with the red wine vinegar, mustard and toasted walnuts.
4. Reheat the frying pan with 1 tsp oil on medium-high heat. Season the steaks with sea salt and black pepper and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well). Once cooked, transfer the steak to a plate to rest. Still on the heat, add a splash of water to the pan and scrape the bottom with a wooden spoon. Once nearly reduced, pour the steak juices into the bowl with the caper dressing.
5. Whilst the steak is cooking, halve the tomatoes and finely dice the shallot. Transfer to a medium bowl. Add the remaining coriander, along with 1 tsp olive oil and a pinch of sea salt. Mix and set aside. Trim and quarter the leek lengthways, then cut into 4cm batons.
6. Return the frying pan with 1 tsp oil to a medium-high heat. Add the leeks and cook for 3-4 mins, stirring regularly, until charred all over. Remove from the heat, allow to cool slightly, then mix in the caper dressing. Slice the steak against the grain. Serve the roasted potatoes and tomato salad on plates, and lay the steak on top. Spoon over the leek and walnut mixture.