Marinated Steak with Baby Roast Potatoes, Sour Cream and Chives and Chunky Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).
2. Cut potatoes into halves or quarters so they are all roughly the same size. Toss on prepared tray with olive oil and season well with salt and pepper. Roast for about 30 minutes, or until tender. Turn once during cooking.
3. Pat beef dry with paper towels. Place all remaining steak marinade ingredients in a medium bowl and mix well. Add beef, turn to coat in marinade and set aside while you prepare the rest of the meal.
4. Dice cucumber 1.5cm; cut tomatoes into quarters. Place in a medium bowl along with spinach. In a small bowl mix sour cream and chives together.
5. When potatoes have around 10 minutes cook time left, cook beef. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on high heat, cook steak for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Alternatively cook on BBQ grill. Set aside in foil to rest for 3–5 minutes. Slice thickly against the grain.
6. Toss salad with a drizzle of olive oil and red or white wine vinegar just before serving and season to taste with salt and pepper.
7. Divide potatoes, chunky salad, and beef between plates. Serve sour cream and chives on the side.