Set oven to 220ºC.
Toss diced potato with oil, salt and pepper on a lined oven tray (see notes). Roast in the oven for 18-20 minutes or until golden and tender.
2. Toss the salad
Trim and roughly chop lettuce, dice tomatoes. Slice cucumber, pear and celery. Layer in a serving bowl.
3. Mix the vinaigrette (optional)
Pick thyme leaves (use to taste, see notes) and whisk to combine with 2 tbsp olive oil, 1 tbsp vinegar, 1 tsp mustard and 1/2 tsp honey.
4. Cook the steaks
Heat a large frypan over medium-high heat. Halve (optional) and rub steaks with oil, salt and pepper, cook for 2-3 minutes on each side or until cooked to your liking.
5. Finish and plate
Serve steaks with béarnaise sauce and potato hash. Drizzle salad with vinaigrette and serve on the side.
Cook potato hash in a large frypan with oil and butter if preferred.
To quickly remove thyme leaves - place your fingers at the bottom of the stem, hold upside down and firmly slide the leaves down.
No beef option - beef rump steaks are replaced with chicken tenderloins.
Diced potato, 1 bag (800g)
Baby cos lettuce, 1 *
Lebanese cucumber, 1
Celery sticks, 2
Thyme, 1/2 packet *
Beef rump steaks, 600g
Béarnaise sauce, 100g
From your pantry
Olive + oil for cooking, salt, pepper, red or white wine vinegar, mustard (dijon or seeded), honey