Ingredients

500 g (1lb 2oz) baby new potatoes, halved

50 g can anchovies marinated in oil, roughly chopped and oil reserved

1 small onion, finely chopped

1 small garlic clove, crushed

2 tbsp. balsamic vinegar

1 tbsp. sunflower or vegetable oil

2 sirloin steaks, each roughly 150g (5oz),with excess fat removed

¼ cucumber, deseeded and sliced

75 g (3oz) radishes, halved

150 g (5oz) sugarsnap peas

200 g (7oz) watercress and salad leaves

Directions

1. Bring a large pan of water to the boil. Add the potatoes and cook for 10-15min until tender.
2. Meanwhile, heat the oil from the anchovies in a large frying pan and cook the onion gently until soft. Add the garlic and cook for 1min. Stir in the anchovies and balsamic vinegar and empty into a large bowl.
3. In the same pan, heat the sunflower or vegetable oil. Season steaks and fry for 5min, turning once. Leave to rest on a board for 10min, then slice into strips.
4. Drain the potatoes and put into a salad bowl with the cucumber, radishes, sugarsnaps, watercress and salad. Toss with the beef and serve immediately.

Per Serving:

• Calories: 288
• Total carbs: 25 g
• Sugars: 6 g
• Total fat: 10 g
• Saturated fat: 3 g