Put the potatoes into a large saucepan and cover with cold water. Bring to the boil and cook for 15 minutes or until tender.
While the potatoes are cooking, put the herbs, olive oil, lemon juice and green olives into a bowl and stir to combine. Season with sea-salt and ground white pepper. Drain the cook potatoes and put them into a large bowl. Roughly smash them with a fork and then stir through the herb mixture.
Put a large frying pan over a high heat and cook the steaks until moisture appears on the top, turn and cook for a further 3 minutes on the second side. Transfer to a warm plate, cover with foil and rest for 3 minutes.
Serve the steaks with the warm potato salad and a side of grilled asparagus