Preheat your oven to 200°C. Before you start cooking, remove the **steak** from your fridge and allow it to come to room temperature. Chop the **potato** into roughly 1cm chunks (no need to peel!). Lay on a baking tray and drizzle over some **oil**. Season with **salt** and **black pepper**, toss to coat and spread out evenly. Roast on the top shelf of your oven until crispy round the edges, 25-30 mins.

Meanwhile, halve the **cherry tomatoes**. Trim the tops off the **green beans**. Pick the **oregano leaves** from their stalks and roughly chop (discard the stalks). Roughly chop the **green olives**. Peel and grate the **garlic** (or use a garlic press).

Put a glug of **oil** in a frying pan over medium-high heat. Add the **green beans** and cook, tossing occasionally, until soft, 4-6 mins.***TIP:*** Add a little splash of water now and then to help the green beans steam and cook evenly. Season with **salt** and **black pepper**. Add the **tomatoes** to the pan and cook for another 3 mins. Then add the **oregano** and **garlic** and cook for 1 minute more. Transfer to a large bowl.

Wipe the pan clean with some kitchen paper and put on a high heat, ready to cook your **steak**. Season the **steak** with a generous pinch of **salt** and a good grind of **black pepper**.

Add a glug of **oil** to the pan. When it's very hot, add the **steak**. Cook until nicely browned, 3-4 mins on each side.***TIP:*** This will give you a medium-rare steak. If you want it cooked to medium, give it 2 mins more on each side. Set aside to rest for 5 mins.

While your **steak** rests, assemble the **salad**. Remove the **roast potatoes** from your oven and add them to the bowl with the **beans** and **tomatoes** along with the **olives** and **balsamic vinegar**. Stir together. Taste and add more **salt** and **black pepper** if you feel it needs it. Slice the **steak** against the grain and serve alongside some warm **salad**. Drizzle over any juices from the pan. **Enjoy!**