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Preheat the oven to 200°C, 180°C fan, gas 6. Put the steak on a plate, smother in the peri peri sauce and season. Set aside.
Meanwhile, put the potatoes in a roasting tin, drizzle with 2 teaspoons of the oil and sprinkle over some flaky sea salt. Roast for 20-25 minutes until crispy and tender.
Mix together the onion, tomatoes, cucumber and a little seasoning in a bowl.
Heat 1 teaspoon of the oil in a frying pan over a high heat, add the steak and cook for 3-5 minutes on each side, or until cooked to your liking. Remove from the pan and leave to rest for a few minutes on a board or plate.
Tip the corn into the hot pan and stir-fry for 5 minutes until starting to char. Add to the salad with the cooked crispy potatoes, remaining 1 tablespoon oil, the mint and balsamic. Slice the steak, divide between the plates and serve with the salad.
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