Peppered steak on vegetable rosti

Cream blue cheese and butter with lemon juice and parsley, adding salt and pepper to taste.
Heat 65 ml olive oil in a heavy-based frying pan. Add the pepper and leeks and cook over low heat, stirring regularly, for about 10 minutes, or until the vegetables are soft. Add salt and pepper, to taste.
Heat 15 ml oil in a nonstick frying pan, add 125 ml grated potato, flattening it slightly.
Top with a quarter of the red pepper mixture and chives, then add 65 ml potato and flatten slightly.
Cook rosti over low to medium heat until golden on the base. Using an egg lifter, carefully turn rosti over and cook until golden. Transfer to a baking tray and keep warm. Repeat with the remaining potato, red pepper mixture and chives, making 4 rostis altogether. Bake the rostis in a preheated oven at 180 ºC for 15 minutes.
Gently flatten each steak with the heel of your hand, between sheets of cling film. Brush the steaks with a little olive oil and sprinkle with black pepper.
Cook in a heavy-based frying pan for 3 minutes on each side. Leave to rest in a warm place for 5 minutes.
Place rostis on serving plates, place a steak on each, top with a spoonful of blue-cheese butter and serve with a salad. Serves 4.