Preheat your oven to 210°C. Take the steak out of the fridge to let it come up to room temperature. Chop the sweet potato into wedges about the size of your index finger (no need to peel!). Press down on the garlic bulb and separate the cloves. Pick the rosemary leaves from their stalks and finely chop (discard the stalks).

Place the sweet potato wedges and garlic cloves (leave them whole and in their skins) on a baking tray. Drizzle with oil, a pinch of salt and pepper, the rosemary leaves and half the dried oregano. Make sure everything is nicely coated in the oil, then roast on the top shelf of your oven for 25-30 mins

Meanwhile, halve the cherry tomatoes. Mix the olive oil (see ingredients for amount) in a large bowl with the chilli flakes (careful they're hot, just use a pinch!), the remaining dried oregano and a pinch of salt and pepper. Add the cherry tomatoes and mix together.

Heat a splash of oil in a frying pan on high heat. Season the steak with a pinch of salt and pepper. Once your pan is sizzling hot, add the steak. Cook for 2½ mins on each side. Remove to a board to rest for 3 mins. TIP:This will give you a medium-rare steak, but if you want it well done, simply cook it for 2 more mins on each side

The wedges should be done by now (crisp on the outside and soft in the middle), so take them out of your oven. Squeeze the garlic out of each clove and add to the sweet potato wedges, covering them in the roasted garlic. TIP:If you’re not a huge garlic fan, you can remove the roasted garlic.

Cut the steak into 1cm thick slices, make sure you cut against the grain of the steak. Add the baby salad leaves to the bowl of tomatoes and toss together. Divide the salad between your plates (leaving any dressing behind). Top with the steak slices and drizzle over the rest of your dressing. Pop the sweet potato wedges alongside. Get stuck in!