Beef Sirloin Steak with Chips, Slaw and Béarnaise Sauce

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Pat chips dry, place on prepared tray, drizzle with oil and sprinkle over chip seasoning. Toss well to combine then lay out in a single layer. Bake (on second highest rack) for about 15 minutes, until tender.
2. Turn oven to high grill. Grill chips for about 10 minutes, until golden and crispy. Turn halfway through grill time to ensure even cooking. Keep an eye on them as they can colour up quickly.
3. Pat beef dry and season. When chips have about 12 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Cook beef for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for about 5 minutes.
4. Grate carrot and apple and thinly slice onion (if using) and spring onion. Place in a medium bowl along with all remaining slaw ingredients. Toss well to combine and season to taste. Slice steak thickly on the angle against the grain.
5. To serve, divide chips, slaw and steak between plates. Serve a dollop of Béarnaise sauce on the side.