Beef Steaks with Chow Chow Sour Cream

Steps

1. Prep veggies Dice parsnip and carrot 2cm; cut onion into 1cm wedges; drain potatoes and pat dry. Place all on a lined oven tray, in a single layer. Drizzle with oil and season.
2. Cook veggies Roast veggies on middle oven rack for about 20 minutes, until tender. Turn halfway through cooking. After 20 minutes, turn oven to high grill and grill veggies for about 5 minutes, until golden and crispy.
3. Prep beef While veggies cook, pat beef dry and season with chipotle salt. Leave steak plain for kids.
4. Cook beef Heat a drizzle of oil in a large fry-pan on high heat. Cook beef for 2-3 minutes each side for medium, or until cooked to your liking. If salt starts to burn, reduce heat to medium-high. Set aside to rest, covered for 5 minutes, before slicing thickly against the grain. Toss back through any resting juices.
5. Make sour cream and finish veggies In a small bowl, mix together sour cream, chow chow relish and vinegar. Season lightly to taste. In a medium bowl, add roasted veggies, mustard mayo and rocket. Toss to combine and season to taste.
6. Serve roast veggies and steak on plates, with chow chow sour cream on the side.