Roast Beef Sirloin Steak with Roasted Potatoes, Spinach and Onion Gravy

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes with oil on prepared tray. Season with salt and pepper and cook for 25–30 minutes, until golden and tender. Turn once during cooking.
3. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a medium fry-pan (preferably heavy-based) on high heat. Cook beef for 2 minutes on all four sides until brown.
4. When potatoes have 15 minutes cook time remaining, add courgette and toss with potatoes. Push vegetables to one side of tray and place beef on other side. Roast for 12 minutes for medium-rare (depending on thickness), or until cooked to your liking. Remove from oven, cover with foil to rest for 10 minutes before slicing thinly.
5. Return pan beef was cooked in to medium heat with remaining oil. Cook onion for 4–5 minutes, or until soft. Add butter and flour and cook for a further minute. Add vinegar and sugar and cook for 30 seconds. Stir in stock, bring to a simmer then simmer for 3–4 minutes, or until gravy has thickened.
6. While gravy is cooking, bring a full kettle to the boil. Place peas in a medium, heat-proof, bowl and cover with boiling water. Leave for 2 minutes then drain. Toss spinach on tray with cooked potatoes and courgettes.
7. divide roasted potatoes, spinach and peas between plates. Top with slices of roast beef sirloin steak and spoon over onion gravy.