Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steak and butter from the fridge and bring it to room temperature.

Chop the potatoes into 2cm chunks (no need to peel) and pop onto a large baking tray. Drizzle with oil and sprinkle over the dried oregano. Season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

In a small bowl, mix together the softened butter and half the parsley. Season with salt and pepper, then set your parsley butter aside.

Halve the baby plum tomatoes.

When the potatoes have 15 mins left, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once hot, lay the steaks into the pan and fry until browned, 1-2 mins on each side. Lower the heat to medium and cook for another 2-3 mins on each side for medium-rare. TIP: Cook each side for 1-2 mins extra if you like it more well done. 

Once cooked, transfer to a plate, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw steaks. They're safe to eat when browned on the outside.

Meanwhile, drain the prawns.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, add the parsley butter, prawns, tomatoes, garlic and water for the sauce (see pantry for amount). Stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Once the tomatoes have started to soften, squish them down with a spoon until they burst.

Stir through the remaining parsley and the chilli flakes (add less if you'd prefer things milder). Season with salt, pepper and the sugar (see pantry for amount). 

Once cooked, remove the pan from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Share the steaks between your plates, then spoon over the prawns and tomato sauce.

Serve the roasted potatoes and baby leaf salad alongside. Drizzle the balsamic glaze over the salad to finish.

Enjoy!