Steak with Potato Chips and Broccoli Seed Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to high (if using).
2. Toss chips with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 25 minutes, until golden. Turn once during cooking.
3. While chips are cooking, prepare salad. Cut broccoli into small florets and finely slice stalk. Set aside in a small, heat-proof bowl. Finely dice red onion (if using); roughly chop spinach; thinly slice spring onions on an angle; grate carrot; dice avocado 2cm.
4. Place onion (if using), spinach, spring onions, carrot and avocado into a large bowl and toss to combine.
5. Cover broccoli with boiling water, cover with a plate and leave for 5–6 minutes, until bright green and tender. Drain well and place in bowl with prepared salad vegetables, along with sunflower seed and cranberry mix and aioli. Toss to combine and season to taste with salt and pepper. Set aside.
6. Heat a drizzle of oil and butter (if using) in a large fry-pan on high heat. Pat beef dry with paper towels and season with salt and pepper. 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 2–3 minutes before slicing thickly against the grain.
7. Divide potato chips and slices of steak between plates. Serve broccoli seed salad and tomato or BBQ sauce (if using) on the side.