Seared Scotch Fillet Steak with Asparagus, Baby Potatoes & Capers

Boil Potatoes & Asparagus:

Place potatoes in a pot and cover with water. Bring to the boil with a lid on, and cook for 15-18 minutes, until tender. Cut woody ends off asparagus, and discard. Cut asparagus into 3 cm pieces. Add asparagus to the boiling water with potatoes in the last 3 minutes of cooking. Drain and set aside to cool slightly.

Sear Steak:

Pat dry steak on a paper towel. Season steak on both sides with salt. Heat olive oil in a large pan (enough to cover base) over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip steak 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and allow to rest.

Prepare Salad:

Remove tarragon leaves, discarding stems and finely chop. Cut the still warm potatoes in half (we just broke them up with our hands) and toss with the asparagus, baby spinach & rocket, mustard, capers, vinegar, tarragon and 2 TBS extra virgin olive oil. Season to taste with salt and pepper.

Slice Steak:

Slice steak against the grain into thin strips, to your desired thickness.

You Plate It:

Add steak to salad and divide between plates. Alternatively, divide salad amongst plates and top with sliced steak. Enjoy!