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, mix together first measure of olive oil, melted butter, potato spice mix and garlic in a small bowl. 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.