Beef Scotch with Chilli Salt Chips and Peanut Slaw

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to high (if using). Toss potatoes with a drizzle of oil and first measure of smoked chilli salt seasoning on prepared tray. Roast for 25–30 minutes, until golden and crispy. Turn once during cooking.
2. Pat beef dry and coat with a drizzle of oil and second measure of smoked chilli salt seasoning. Set aside to marinate, while you prepare the rest of the meal.
3. While potatoes are cooking, prepare the peanut slaw. Thinly slice cabbage until you have 2 cups worth; peel and grate carrot; thinly slice spring onions. Place all in a large bowl, along with all remaining peanut slaw ingredients, season and toss to combine.
4. When chips have about 15 minutes cook time remaining, heat a medium fry-pan on high heat. Cook beef for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
5. Remove from pan and set aside, covered with foil, to rest for 5 minutes, before slicing thinly against the grain. In a small bowl, combine mayonnaise and hickory hot sauce.
6. To serve, divide peanut slaw and chilli salt chips between plates. Top with slices of beef scotch and serve with a dollop of hickory mayonnaise.