Marinated Beef with Feta Potatoes and Balsamic Tomatoes

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium (if using). Prepare vegetables. Combine garlic, Worcestershire sauce, olive oil and mustard in a medium bowl. Pat beef dry and season. Toss beef in marinade to coat well and set aside to marinate at room temperature.
2. Toss potatoes with olive oil on prepared tray and season. Roast for about 25 minutes, until golden and tender. Turn once during cooking.
3. Heat butter in a medium pot on low-medium heat. Cook onion, stirring often, for about 10 minutes, until lightly caramelised. If they start to stick, add 1-2 tablespoons water. Add vinegar and sugar and cook for a further 1 minute then remove from heat. Set aside.
4. Heat a drizzle of oil in 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. Set aside on a plate, covered, to rest for 5 minutes before slicing thickly against the grain. Wipe pan clean and return to a medium heat.
5. Add tomatoes (including juice), vinegar and sugar to pan. 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, feta and capsicum. Season.
6. To serve, divide spinach and feta potatoes between plates and top with slices of marinated beef and a spoonful of balsamic tomatoes.