Peppered Steak with Spicy Tomato Relish & Pan Grilled Baby Potatoes

Juicy, peppery steak paired with a smokey, spicy tomato relish, perfect for a dinner party with friends

Serves 4
Preparation: 15 minutes 
Cooking time: 15 minutes 

1 small brown onion, diced 
2 small cloves of garlic, minced 
2 cm piece of ginger, minced
spinneysFOOD Chilli Flakes 
spinneysFOOD Smokey Paprika 
250 g cherry tomatoes, quartered
2 tbsp white vinegar 
2 tbsp soft brown sugar
spinneysFOOD Salt 
spinneysFOOD Pepper 
500 g baby potato, sliced 
1 large spring onion chopped 
1 small red onion, chopped 
4 tbsp olive oil 
spinneysFOOD Peppered Steak 

1 In a frying pan, fry the onion, garlic and ginger for about 3-4 minutes until soft and fragrant. 2 Add the chilli flakes and smokey paprika along with the quartered cherry tomatoes cook for a further 5 minutes until the tomatoes become soft. 3 Add the vinegar and sugar and simmer for 5 minutes until the vinegar has cooked off slightly. Season with salt and pepper. 4 Heat 2 tablespoons of olive oil in a large pan, add the potatoes and cook until soft and starting to crisp up, stirring often. 5 Add the chopped spring onion and red onion and cook for 2 minutes. Season with salt and pepper. 6 Heat a griddle pan smoking hot. Oil the steaks and place them on the hot griddle pan. Cook on one side for 4 minutes before turning them over and cooking them for a further 4 minutes. 7 Serve the steak topped with the tomato relish and potatoes on the side.