Beef Steak with Hasselback Potatoes

Steps

1. Prep potatoes Preheat oven to 230oC. Combine butter and potato spice mix in a bowl. Place a wooden spoon alongside each potato and use it as a stopper to stop the knife going all the way through. Make about 8 slices on the top of each potato, ¾ of the way through.
2. Cook potatoes Place in a baking dish and top with butter mixture. Bake for about 25 minutes, until heated through.
3. Make salad Cut cucumber in half lengthways and thinly slice; shred cabbage until you have about 2 cups worth; separate lettuce leaves. Toss in a bowl and dress with a drizzle of olive oil, vinegar and a pinch of salt just before you serve.
4. Cook beef Pat beef dry and season well. When potatoes have 15 minutes remaining, heat a drizzle of oil in a fry-pan on high heat. Cook beef for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest covered.
5. Finish potatoes Turn oven to grill. Sprinkle cheese over potatoes and grill for about 5 minutes, until golden and crispy. Slice beef thinly against the grain and toss in any resting juices.
6. Serve hasselback potatoes, slices of beef and salad between plates. Top potatoes with a dollop of sour cream and sweet chilli sauce.