Steak with balsamic glaze and warm potato salad

Place potatoes in a saucepan, cover with cold water and bring to the boil over medium heat. Cook for 20 minutes or until tender, then drain. Cool slightly, then cut into slices. Place in a bowel and toss with Dijonnaise. Season with salt and pepper.

Season steaks with salt and pepper. Combine chives and thyme on a plate, then press steaks into herbs to evenly coat.

Heat butter in a large heavy-based frying pan over medium-high heat. Cook steaks for 3 minutes each side for medium-rare or until cooked to you liking. Transfer to a plate, cover with foil and rest. Reserve pan.

Add vinegar and sugar to reserved pan and cook over medium heat for 1 minute or until reduced to a thick, syrupy consistency. Season to taste.

To serve, arrange warm potato salad on plates, top with stakes and baby rocket, then drizzle with balsamic glaze.