Steak and Crispy Potatoes with Pea and Asparagus Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ grill to high (if using).
2. Toss potatoes and potato spice mix with a drizzle of olive oil on prepared tray. Season with salt and pepper and cook for about 25 minutes, until cooked through and golden. Turn once during cooking.
3. Heat a drizzle of oil in a large fry-pan on high heat. Pat steaks dry with paper towels and season with salt and pepper. Cook steaks for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for about 5 minutes.
4. While steak is cooking, cut woody ends off asparagus then cut in half. Place in a heat-proof bowl and cover with boiling water. Cover with a plate and leave for 4 minutes. Add peas and leave a further 1 minute, until both are bright green and tender. Drain well.
5. Combine balsamic vinegar, honey and olive oil in a large bowl. Add asparagus, peas, baby spinach leaves and feta. Toss to combine and season to taste with salt and pepper.
6. Slice steaks thinly against the grain.
7. Divide slices of steak, crispy potatoes and pea and asparagus salad between plates. Serve with a dollop of tomato relish on the side.