Marinated Beef with Spinach Feta Potatoes and Balsamic Tomatoes

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using). Prepare ingredients. Combine garlic, Worcestershire sauce, olive oil mustard and first measure of thyme in a medium bowl. Pat beef dry and season. Toss beef in marinade to coat well and set aside at room temperature.
2. Toss potatoes on prepared tray with olive oil and season. Roast for about 25 minutes, until golden and tender. Turn once during cooking.
3. While potatoes are cooking, heat butter in a medium pot on low-medium heat. Cook onions for about 10 minutes, stirring often, until lightly caramelised. Add vinegar and brown sugar and cook a further 1 minute then remove from heat.
4. Heat a drizzle of oil in a large fry-pan on high heat. Cook beef for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 5 minutes before slicing thickly against the grain. Wipe pan clean and reduce heat to medium.
5. Add tomatoes (including juice), vinegar sugar and thyme to pan and cook for about 5 minutes, stirring often, until sauce thickens. When potatoes have finished roasting, add spinach to tray, toss and return to oven to wilt for 1-2 minutes. Remove and toss with caramelised onions and feta. Season.
6. To serve, divide spinach feta potatoes between plates and top with slices of marinated beef and a spoonful of balsamic tomatoes.