Beef Sirloin Steaks with Bombay Potatoes and Carrot Relish

Steps

1. Bring a large pot of salted water to the boil. Preheat BBQ grill to high (if using). Prepare Bombay potato ingredients. Add potatoes to pot of boiling water, cover with a lid and cook for 15-18 minutes, until tender. Drain well and set aside.
2. While potatoes cook, whisk together vinegar, sugar, salt and boiling water in a large bowl, until sugar is dissolved. Grate carrots and add to bowl with dressing, along with raisins. Season with pepper, toss to combine and set aside.
3. Heat a drizzle of oil in a large (preferably deep) frypan on medium-high heat. Pat beef dry and season. Cook beef for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest for 5 minutes then slice thickly.
4. Return pan to a medium-high heat with a drizzle of oil. Cook onion for 1-2 minutes, until soft. Add garlic, Bombay spice blend, ginger and salt and cook about 1 minute, until fragrant. Add stock, tomato and beans and cook a further 1-2 minutes, until softened.
5. Add cooked potatoes to pan, lightly crush with a fork and cook for 3-4 minutes, until tomato has broken down and heated through. Add first measure of coriander and season to taste. Combine yoghurt and second measure of coriander in a small bowl and season to taste.
6. To serve, divide Bombay potatoes between plates and top with slices of beef sirloin steak. Serve with carrot relish and drizzle with coriander yoghurt.