Beef Sirloin Steak with Hand-Cut Chips and Mustard Sauce

Steps

1. oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using)
2. Toss chips with oil and half of the chip seasoning on prepared tray. Roast for 20–25 minutes, until golden and cooked through. Turn once during cooking. Once cooked, remove from oven and sprinkle over remaining chip seasoning to taste. While chips roast, prepare balsamic tomatoes.
3. Slice courgette in half lengthways then slice 1cm on an angle; dice tomatoes 2cm; roughly chop baby spinach leaves. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook courgette for 2 minutes then add tomato, stir and cook a further 1 minute.
4. Add spinach and balsamic vinegar to pan. Stir and cook a further 1 minute, until spinach has just begun to wilt. Remove from pan and keep warm. Wipe pan clean and return to high heat with a drizzle of oil.
5. Pat beef dry with paper towels and season with salt. Cook for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, for 5 minutes. Do not wash pan and return to a medium heat.
6. Add wine/stock to pan and cook for about 1 minute, until reduced. Add mustard and sour cream and stir constantly to combine. Bring to a simmer on a lowmedium heat, then immediately remove from heat. Season with salt and pepper. Slice rested beef thickly against the grain.
7. Divide beef sirloin steak and hand-cut chips between plates. Serve balsamic tomatoes and mustard sauce on the side, or spoon over beef.