Preheat oven to 220C/435F/Gas9.

Place a colander over a bowl, add the grated potatoes and spring onions then season with salt. Mix well and leave to rest for 10 minutes so the potatoes release some moisture.

In a large bowl mix the egg and flour. Squeeze out as much liquid from the potatoes as possible with your hands, add to the egg and mix.

Heat a large skillet/frying pan with 2 tbsps of oil on medium heat.

Take a handful of the potato mixture and form into a ball, add to the pan and flatten with the back of a spoon. Repeat with the remaining mixture and fry for 1-2 mins each side. Transfer to a baking sheet and place in the oven for 8 mins.

Heat a large skillet/frying pan with 1 tbsp olive oil over a high heat. Season the meat with salt and pepper. Cook for 2-3 mins on each side for medium rare. Transfer to a plate, keep warm and leave to rest.

Reheat the steak pan with 1 tbsp oil on a medium heat. Add the tomatoes and cook for 3-4 mins. Then, add the garlic and cook for a further 1 min and add 50ml water to the pan. Stir in the tomato paste, sugar and the capers. keep cooking for 1-2 mins.

Stir the parsley through the sauce and season with salt and pepper, serve alongside the rosti and steak.