Mum's Sirloin Steak With Sautéed Potatoes

Whenever there's a special occasion in our house a request is always put in by someone for mum's steak and sautéed potatoes. It is simple, easy to make, delicious, value for money... the list goes on. And as you can buy both exceptionally good steak, and potatoes, from Suffolk I thought I would make it my third meal of eating local produce for September.

I've watched my Dad spend years tracking down the perfect beef supplier for him- from Aberdeen Angus in Scotland to Smithfield meat market in London- and although it has all been good it has been hard to find the perfect combination of beef that is well looked after, of a great eating quality, and from a herd big enough to be able to supply that consistently throughout the year. It turned out that the best beef was on our doorstep all along: our supplier Charlie sources the very best beef from Suffolk farmers that believe well looked after animals make the best beef. Once at Andrew's the beef is matured in carcass for at least 21 days before steaks and joints are cut and prepared daily making it even more delicious!

Ingredients
sirloin steak each (rump steak would be a very good cheaper alternative) | suffolk maris piper potatoes peeled and diced (a big handful per person) | sunflower oil (enough to shallow fry the potatoes in a wok) | green salad to serve

1. From cold water bring potatoes to the boil and simmer for five minutes, strain and set aside | 2. Heat a generous amount of sunflower oil in a wok, enough to just cover all your potatoes | 3. Add potatoes and cook for about 20 minutes until golden, turning now and again to stop them burning on the bottom |

4. Prepare your salad and set aside | 5. Prepare your steaks- anything from a light seasoning and drizzle of olive oil to rubbing in herbs and chilli powder, it's up to you! |

6. Heat a frying pan on a high heat and cook your steaks- I like my steak quite rare but for medium rare I would suggest 2-3 minutes each side for an average sized steak! | 6. With a slotted spoon remove the cooked potatoes to a serving bowl lined with kitchen roll to soak up the fat, then remove the kitchen roll before serving.