Ingredients
For the griddled peppered steak
200g/7oz rib-eye steak
1 tbsp olive oil
1 tbsp black peppercorns, crushed
pinch sea salt
For the baked potato salad
1 large potato, cut into large wedges
2-3 tbsp olive oil
salt and freshly ground black pepper
3 spring onions, roughly chopped
1 tbsp red wine vinegar
handful freshly coriander, leaves only
For the garlic mayonnaise
2 free-range egg yolks
1 garlic clove, crushed
1 tsp Dijon mustard
150ml/¼pt vegetable oil
150ml/¼pt light olive oil
2 tsp white wine vinegar
black or white pepper, to season
fresh coriander leaves, to garnish

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. To make the griddled peppered steak, place the crushed black peppercorns onto a plate. Rub the steak in olive oil and roll in the peppercorns to coat. Season with salt and freshly ground black pepper.
3. Heat a griddle pan until smoking hot, add the steak to the pan and griddle for three minutes on both sides, or until cooked to your liking. Set aside to rest for five minutes before serving.
4. To make the baked potato salad, in a large bowl mix the potato wedges in 1-2 tbsp of the olive oil, scatter with salt and spread evenly onto a preheated non-stick baking sheet. Bake in the oven for 15 minutes, turning occasionally or until golden-brown.
5. In another bowl, place the chopped spring onions, red wine vinegar, remaining olive oil and fresh coriander leaves with the hot potatoes and mix well to cover.
6. To make the garlic mayonnaise, in a medium-sized bowl place the egg yolks, crushed garlic and Dijon mustard and whisk until combined.
7. In another bowl, mix the different oils together and very slowly drizzle the oil into the egg yolk mixture, whisking continuously until the mixture has emulsified.
8. Add the white wine vinegar to the egg yolk mixture and whisk well. Season with black or white pepper.
9. To serve, place the baked potato salad into a serving bowl, top with the griddled steak with a dollop of garlic mayonnaise on top. Garnish with coriander leaves.