Beef Sirloin Steaks with Cheesy Potatoes and Slaw

Steps

1. oven to 220°C. Grease an oven-proof baking dish with butter (measuring approx. 20 x 30cm). Preheat BBQ hot plate or grill to high (if using).
2. Melt butter in a medium pot on a low-medium heat with garlic. Once melted, add flour and cook for 2 minutes, stirring, until golden and foaming. Remove from heat and whisk in 1 cup of milk and salt. Add potatoes and toss to combine. Transfer to prepared baking dish and spread out evenly.
3. Drizzle over the remaining measure of milk and sprinkle over cheese. Cover with foil and cook for about 35 minutes, until potatoes are tender. When potatoes have finished cooking, turn oven grill to high, remove foil and grill potatoes for 2–3 minutes, until cheese is golden.
4. In a large bowl mix mayonnaise, vinegar and mustard. Thinly slice lettuce; peel and grate carrot; cut pear into thin matchsticks (or grate); cut cucumber in half lengthways then thinly slice. Add all to bowl with dressing and toss to combine. Season to taste with salt and pepper.
5. In a small bowl mix horseradish (if using) and mayonnaise. Pat beef steaks dry with paper towels and season with salt.
6. Heat a drizzle of oil in a large fry-pan on high heat and cook steak for about 2 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 before slicing thickly against the grain.
7. Divide cheesy potatoes, beef sirloin steaks and slaw between plates. Serve a dollop of horseradish mayo on the side for adults and serve mayonnaise plain for kids.