Steak and Smoky Roasties with Rocket, Pear and Parmesan Salad

Steps

1. oven to 225°C. Line an oven tray with baking paper.
2. Toss potatoes and capsicum on prepared tray with first measure of smoked chilli salt and a drizzle of olive oil. Season with pepper and roast for about 15 minutes until golden and crispy. Turn once during cooking.
3. While potatoes cook, prepare the salad; remove core from pear and thinly slice; use a vegetable peeler to shave parmesan into thin strips. Place all in a medium bowl with rocket and set aside.
4. Heat a drizzle of olive oil in a fry-pan on high heat. Pat beef dry and season with second measure of smoked chilli salt. Cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, wrapped in foil to rest for 2–3 minutes.
5. In a small bowl, combine chipotle sauce and crème fraiche. Drizzle rocket, pear and parmesan salad with extra-virgin olive oil and balsamic vinegar, if desired. Slice beef if desired.
6. Place beef on a plate with smoky roasties and dollop over chipotle cream fraiche. Serve rocket, pear and parmesan salad on the side.