Beef Steak with Beetroot, Carrot and Creamy Balsamic Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium (if using).
2. Pat potatoes dry with paper towels and toss on prepared tray with a drizzle of oil, potato spice mix and season. Bake, in a single layer (on second highest rack) for about 20 minutes, until tender. Turn once during cooking. Turn oven to high grill. Grill potatoes for about 5 minutes, until golden and crispy.
3. Cut apple into quarters, remove and discard core, then thinly slice. Grate carrot and beetroot (if using). Place in a large bowl with baby spinach leaves, balsamic dressing and first measure of aioli. Toss to combine and season to taste with salt and pepper. Set aside.
4. Heat a drizzle of oil in a large fry-pan on high heat. Pat steak dry with paper towels and season with salt and pepper.
5. Cook steak for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and set aside, covered in foil, to rest before slicing thinly against the grain.
6. divide roast potatoes, sliced beef rump steak and beetroot, carrot and creamy balsamic salad between plates. Sprinkle over toasted pumpkin seeds and serve remaining aioli on the side.