Pepper-Crusted Steak with Warm Potato Salad

To prepare the ingredients, quarter the chat potatoes (unpeeled). Trim and destring the sugar snap peas. Finely slice the spring onion and roughly chop the dill.

Toss the potato in half of the olive oil and season with salt and pepper. Place on the prepared tray and cook in the oven for 30 minutes or until golden and tender.

Meanwhile, roughly crush the mixed peppercorns in a spice grinder or mortar and pestle. Transfer to a plate and season with a good grind of salt. Lightly brush the rump steak with a dash of olive oil and press into the crushed peppercorns to coat on one side only.

Heat the remaining olive oil in a large frying pan over a medium-high heat. Add the steaks, crust side down, and cook for 3 minutes on each side for medium rare, or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate and cover with foil to keep warm. Rest for 5 minutes.

Bring a small pot of water to the boil. Add the sugar snap peas and blanch for 1 minute or until just tender. Drain.

Meanwhile, combine the whole egg mayonnaise and Dijon mustard in a large bowl then fold through the potato, spring onion, sugar snap peas and dill. Season with salt and pepper.