750g potatoes, cut into wedges
2 tbsp olive oil
2 pieces sirloin steak, about 350g/12oz in total
120g bag herb salad
For the dressing
6 tbsp maple syrup
1 tbsp mustard
1 tbsp red wine vinegar
Cook the potatoes: Toss the potato wedges in the olives oil, then scatter the wedges in a single layer on a large baking sheet. Season then bake until golden and crunchy.
Cook the steaks: While the potatoes are in the oven, heat the oil in a frying pan until hot, and fry the steaks for 2-3 minutes on each side.
Remove the steaks from the pan and leave to rest for a few minutes before slicing into thin strips.
While resting, make the dressing by whisking the ingredients together.
Assemble the dish: When the potatoes are done, sprinkle them with a little salt and black pepper.
Tip the salad leaves into a bowl and toss with 4 tablespoons of the dressing.
Divide the salad between 4 plates, top with potatoes and then the steak. Drizzle over the remaining dressing and serve immediately.
Recipe adapted from: Good Food