A classic bistro dinner made by you at home, this healthy take on steak and fries uses the oven instead of the deep fryer for golden potatoes. Cook the steak to your liking, but remember to take it out of the fridge when you start the recipe. This ensures it's at room temperature before hitting the hot pan, resulting in an evenly cooked, juicy steak.
Preheat oven to 200°C fan-forced. Remove steak from fridge to come to room temperature. Cut potatoes into wedges. Place on a lined baking tray, drizzle with 2 teaspoons olive oil and season with salt and pepper. Roast for 20–25 minutes or until golden.
Dry steaks with paper towel and sprinkle each steak with a pinch of sea salt. Set aside.
Heat a medium frypan over medium-high heat. Brush steaks with 2 teaspoons olive oil and cook on one side for 3 minutes. Turn and cook for a further 3 minutes. Transfer steak to a plate and cover with aluminium foil to rest for 5 minutes while you prepare the salad.
Juice lime. Place aioli, remaining olive oil and lime juice in a bowl with salt and pepper and mix to combine.
Chop cucumber. Wash and roughly chop lettuce. Place lettuce and cucumber in a bowl with dressing and toss to combine. Season with salt and pepper.
Slice steaks. Divide steak and salad between plates and serve with roasted potatoes.