Beef Steaks with Chippies and Peppercorn sauce

Steps

1. Cook chippies Preheat oven to 230°C. Toss chippies on a lined oven tray with a drizzle of oil and season. Cook on middle-upper oven rack, for 25-30 minutes, or until golden and crispy. Turn once during cooking.
2. Cook salad veggies Cut carrot into 1 x 5cm sticks and dice capsicum 2cm. Toss on another lined oven tray with a drizzle of oil and season. Bake on rack below chippies, for 10 minutes. Cut broccoli into small florets. When veggies have cooked for 10 minutes, add broccoli to tray and cook for a further 10 minutes, until tender.
3. Cook beef Pat beef dry and season well. 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. Transfer to a plate and cover, to rest for 5-8 minutes. Slice thinly and reserve any resting juices.
4. Finish salad In a medium bowl, combine mustard, vinegar and oil. Added cooked veggies and spinach. Toss to combine and season to taste. Keep roast veggies plain and serve with tomato sauce for those fussy little foodies.
5. Make peppercorn sauce Heat peppercorn sauce in a small pot, on low-medium heat, for about 2 minutes, or until warmed through. Add any beef resting juices and heat through.
6. To serve Divide chippies and steak between plates. Serve salad and peppercorn sauce on the side.