Method:
1 Heat a char-grill pan over medium heat, rub steak with olive oil and season with salt and pepper, cook for 3-4 minutes each side for medium or until cooked to your liking, rest for 5 minutes and then slice.
2 Place the potatoes and 1tbs water in a microwave safe bowl, cover and microwave on High for 5 minutes or until tender. Drain.
3 Heat oil in a frying pan over medium-high heat, add potatoes, garlic, capers, mustard and horseradish, cook for 3 minutes or until potatoes start to colour, stir in the parsley and remove from the heat.
4 Combine mesclum and herbs in a bowl, drizzle with olive oil and squeeze over the lemon juice, season with salt and pepper.
5 Place a large ring mould on a serving plate, spoon in the potatoes, carefully remove the mould, top with the sliced steak and serve with the salad.