Chilli-salt scotch fillet and roasted chats with rocket & green bean salad

Preheat the oven to 190°C. Line a small baking dish with baking paper.

Combine the chat potatoes, 1 tablespoon of the olive oil, 1 teaspoon of the dried oregano and 1/2 teaspoon of sea salt flakes in the prepared dish. Place in the oven and roast for 30 minutes or until tender and crisp.

Using a mortar and pestle, pound the garlic, chilli flakes, the remaining dried oregano and 2 teaspoons of sea salt flakes until well combined. Rub the garlic mixture all over steaks.

Heat the remaining 1/2 tablespoon of olive oil in a large heavy-based frypan over high heat until just smoking. Add the steaks and cook for about 3 minutes each side for medium-rare or until cooked to your liking. Transfer the steaks to a warm plate, cover loosely with foil, and allow to rest for 5 minutes.

Place the baby green beans, wild rocket and French dressing in a bowl and toss to combine.

Serve the steaks with the potatoes and salad to the side.