Beef Sirloin Steak with Crushed Lemon Feta Potatoes

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Toss potatoes with a drizzle of oil and season with salt on prepared tray. Cook for 20 minutes, turning once to ensure even cooking. Crumble over feta and cook for a further 5 minutes, until potatoes are golden.
2. In a large bowl, combine mustard, lemon zest and mayonnaise. Set aside. Whisk vinegar, oil, mustard and honey in a second large bowl. Peel carrot, then peel lengthways into long, thin ribbons. Thinly slice remaining core. Roughly chop lettuce and set aside.
3. Cook peas in pot of boiling water for about 2 minutes then drain and rinse under cold water. Add peas, carrot and lettuce to bowl with vinegar and oil, toss to combine and season with salt and pepper.
4. Pat steak dry with paper towels and season with salt. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook steak for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 5 minutes before slicing thickly against the grain.
5. Gently crush potatoes with a fork (but do not mash completely). Toss potatoes and feta in bowl with mustard mayo mix and spinach. Season to taste with salt and pepper.
6. To serve, divide crushed lemon feta potatoes, slices of beef sirloin steak and salad between plates.