Ingredients
For the potatoes
200g/7oz potatoes, quartered
2 tbsp olive oil
1 sprig fresh rosemary
1 garlic clove, crushed
salt and freshly ground black pepper
For the steak
150g/5¼oz sirloin steak, cut in half
100g/3½oz fresh breadcrumbs
2 tbsp flatleaf parsley, chopped
100g/3½oz plain flour
2 free-range eggs, lightly beaten
2 tbsp olive oil

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the potatoes, olive oil, fresh rosemary and crushed garlic on a non-stick baking tray, season with salt and freshly ground black pepper and mix well.
3. Roast the potatoes in the oven for 15 minutes or until golden-brown and cooked through.
4. Place the steak in a plastic bag and, with a rolling pin, hit it until it appears flat.
5. Mix the breadcrumbs and chopped flatleaf parsley together in a mixing bowl.
6. Dust the steaks in flour, dip them in egg and coat them in breadcrumbs.
7. Heat the olive oil in a non-stick frying pan and fry the steak for two minutes on both sides or until cooked through.
8. Serve the rosemary roast potatoes with the breaded steak.