Beef with Spiced Potato Chips and Honey Mustard Slaw

Steps

1. oven to 230°C. Line an oven tray with baking paper. Preheat BBQ grill to medium (if using).
2. Toss potato chips with potato spice mix and a drizzle of oil on prepared tray. Season well with salt and pepper and roast for about 25 minutes, until golden and crispy. Turn once during cooking.
3. Remove core and seeds from capsicum and thinly slice. Thinly slice spring onions (if using). Mix mayonnaise, honey and mustard together in a large bowl. Add capsicum, spring onion and ranch slaw to bowl and toss well. Season to taste with salt and pepper and set aside.
4. When potato has been cooking for 10 minutes, heat a drizzle of oil in a large fry-pan on medium-high heat. Pat beef dry with paper towels and season with salt and pepper.
5. Cook beef for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
6. Set aside, covered with foil, to rest for 5 minutes before slicing thickly against the grain.
7. Divide spiced potato chips, beef rump steak and honey mustard slaw between plates.