Rump steak with soy dressing and crispy potatoes

1. Preheat the oven to 180˚C, gas mark 4. Pour 2 tbsp sunflower oil into a small roasting tin and put in the oven to heat up. Bring a pan of salted water to the boil. Peel the potatoes and cut into 2cm cubes. Add to the water and simmer for 5 minutes. Drain, allow to steam dry for a few minutes, then season and turn the potatoes gently to distribute the salt and pepper. Carefully tip into the hot oil in the roasting tin and roast for about 1 hour until crisp and tender, turning halfway through the cooking time.

2. Meanwhile, make the dressing. Put the soy sauce, mirin, sake and rice vinegar in a small pan and bring to the boil. Add the shiitake mushrooms, take off the heat and leave to stand for 30 minutes. Add the orange juice; set aside.

3. About 15 minutes before the potatoes are cooked, rub the steaks with the remaining 1 tbsp sunflower oil and season. Heat a frying pan over a medium-high heat. When hot, add the steaks and cook for 4-5 minutes on each side (for medium-rare) or until cooked to your liking. Finish by using tongs to hold the steaks on their side with the layer of fat against the pan for 1-2 minutes, until crisp. Transfer the steaks to a warm plate, loosely cover with foil and leave to rest for 10 minutes.

4. While the steaks are resting, trim the chicory and separate the leaves. Put in a large bowl with the salad leaves, onion and radishes. Whisk together the lime juice and olive oil, season and toss through the salad. Serve the steaks sliced on warm plates with the potatoes and salad, plus the dressing in a bowl on the side, to drizzle over the steak.