Rosemary Beef Steaks with Garlic Crushed Potatoes

Steps

1. Preheat oven to 220°C. Line two oven trays (preferably with a lip) with baking paper. Toss potatoes with a drizzle of oil on first prepared tray. Season with salt and pepper and roast for 15 minutes. Remove from oven, toss through butter and garlic and roast a further 10 minutes, until potatoes are tender.
2. While potatoes are cooking, finely chop rosemary leaves. Pat beef dry with paper towels, drizzle with oil and lightly coat in rosemary. Set aside to marinate. Trim ends off carrots (leave 2cm of the green end intact) and slice in half lengthways.
3. Toss baby carrots and cherry tomatoes with a drizzle of oil on second prepared tray and season with salt and pepper. Roast for about 15 minutes, until carrots are tender and cherry tomatoes have blistered.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Season beef and cook for 3-4 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, for about 3 minutes before slicing thickly against the grain.
5. When potatoes have finished cooking, lightly crush, using a fork or potato masher. Toss baby spinach leaves on tray with roasted veggies and balsamic vinegar (if using) just before serving. Season to taste with salt and pepper.
6. To serve, divide garlic crushed potatoes between plates and top with slices of rosemary beef steak. Serve veggies on the side.