52 weeks of little helps

Sizzling steak salad

Boil 400g baby potatoes in a large pan of water for 8-10 mins until almost tender. Drain well. When cool enough, cut the potatoes in half.
Brush 2 ribeye steaks with a little oil and sprinkle over ¾ teaspoon black pepper. Heat a griddle or frying pan over a high heat and cook the steaks for 3-4 mins each side for medium-rare, or until cooked to your liking. Transfer to a warm plate, cover and leave to rest while you prepare the salad.
Remove the seeds from 2 red peppers and slice into strips and put into a bowl with the potatoes. Add 1 tablespoon of oil and ¾ teaspoon black pepper and toss to coat. Transfer to the hot griddle or frying pan and cook for 4-5 mins on a high heat, turning occasionally, until tender and charred (you may need to do this in 2 batches).
Pile 50g lambs lettuce onto a serving platter. Thinly slice the steaks and add to the platter with the potatoes and red peppers. Drizzle over some garlic and herb dressing and serve the rest on the side.