Griddled Steaks with Coriander Potato Salad

I never used to like potato salad much, but I tried a really good one recently (at my favourite local bagel shop, The Whole Bagel) and discovered that the secret is to use sour cream instead of mayonnaise, which can be a bit sickly. Using sour cream gives you a really fresh, clean taste, which I've complimented with a handful of zingy fresh coriander and just a dash of chilli. This goes beautifully with a steak, cooked on a barbecue or simply griddled in a pan, to make a quick & delicious dinner.

2 steaks
Salt and black pepper
1 fat garlic clove
Two big handfuls of new potatoes
3 tbsp sour cream
2 spring onions, chopped
A small handful of fresh coriander, chopped
1 tsp sweet chilli sauce

Serves 2

Start by making the potato salad - boil the potatoes for 15-20 minutes, until soft when prodded with a fork, and leave to cool for about an hour. Cut the potatoes into bite-sized chunks, then combine in a bowl with the sour cream, spring onions, coriander and sweet chilli sauce. Season generously and have a taste to make sure it's all delicious.

To cook the steaks, the first thing to do is to get the pan really really hot. Crush the garlic and sprinkle over the meat with plenty of black pepper, then pop into the pan and cook for two minutes on each side (three minutes for medium-rare).

Serve the steaks with a pinch of salt and a generous spoonful of potato salad, sprinkled with a little more coriander, and wash down with a cold beer.