1. Preheat the oven to 190°C. In a roasting tray, toss the potatoes with half the oil, the paprika, and a little seasoning. Roast in the oven for 35 minutes, until golden.
2. Meanwhile, cook the peas in boiling salted water for 2 minutes. Drain and refresh under cold running water, then toss with the lettuce and mint. Brush the steaks with a little of the remaining oil and set aside. Whisk the rest of the oil with the lemon juice and seasoning, then drizzle over the lettuce and peas.
3. Heat a frying pan until hot, add the steak and fry for 4-5 minutes on each side, until cooked through. Transfer to a board for 5 minutes to rest.
4. Pour the pan juices over the peas. Slice the steak and serve with the potato wedges and vegetables.