1. Heat a large frypan with oil and butter. Add potatoes and rosemary sprig, cook over medium-high heat for 15 minutes, season with salt (see notes).

2. Combine 1 tbsp olive oil, 1/2 tbsp vinegar, 1/2 tsp oregano, salt and pepper in a salad bowl.

3. Chop and add lettuce, cucumber and tomatoes to salad bowl, toss with dressing. Scatter with diced feta and drained olives.

4. Heat another large frypan over high heat. Rub steaks with oil, salt and pepper. Cook in batches for 1 minute on each side, or until cooked to your liking (see notes).

5. Serve steaks at the table with potato hash and greek salad.

Notes:
Leave the rosemary sprig whole for a lovely background flavour, or alternatively chop and add leaves for a more intense flavour. If potatoes don’t seem to cook through, add 1/2 cup water once browned, cover and simmer for 5 minutes. Uncover and allow water to evaporate.

Make sure your frypan is very hot prior to adding scallopini to cook. This is to ensure they brown and do not stew in the pan.

diced potatoes 1kg
rosemary 1 sprig
baby cos lettuce 2-pack
continental cucumber 1
tomatoes 3
feta cheese 1 block
sliced green olives 1/2 jar
beef scallopini 10-pack

From your pantry:
olive oil, oil + butter (for cooking), salt, pepper, red / white wine vinegar, dried oregano