Hasselback Potatoes with Beef Sirloin Steak and Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
2. Partially cook whole baby potatoes in pot of boiling water for 10 minutes. While potatoes cook, in a small bowl, mix together first measure of olive oil, melted butter, potato spice mix and garlic. Drain potatoes and run under cold water until cool enough to handle.
3. Place a wooden spoon alongside each potato and use it as a stopper to stop the knife going all the way through. Make 8-10 slices on the top of each potato, ¾ of the way through. Place onto prepared tray and drizzle with melted butter mixture. Bake for about 25 minutes, until tender.
4. Sprinkle cheese over potatoes and bake a further 5 minutes, until golden and crispy. When potatoes have 10 minutes cook time remaining, prepare the rest of the meal. Pat beef dry with paper towels and season with salt.
5. Heat a drizzle of oil in a large fry-pan on high heat and cook beef for about 2 minutes each side for medium rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered in foil, for 5 minutes before slicing thickly against the grain.
6. Mix together second measure of olive oil and vinegar in a medium bowl. Cut cherry tomatoes in half; peel and grate carrot; roughly chop spinach. Add all to bowl with dressing and toss to combine.
7. divide hasselback potatoes, slices of beef sirloin steak and salad between plates. Place a dollop of sour cream onto hasselback potatoes.