Beef Sirloin Steaks with Beetroot, Carrot and Creamy Balsamic Salad

Steps

1. Preheat oven to 230°C. Preheat BBQ hot plate or grill to medium. Cook potatoes Pat potatoes dry and toss on a lined oven tray with a drizzle of oil, potato spice mix and season. Bake, in a single layer (on second highest rack) for about 20 minutes, until tender. Turn once during cooking. Turn oven to high grill. Grill potatoes for about 5 minutes, until golden and crispy.
2. Prep beetroot salad Cut pear into quarters then thinly slice. Grate carrot and beetroot. Place all in a bowl with spinach, balsamic dressing and first measure of aioli. Toss to combine and season to taste. Set aside. If your little ones are fussy, set aside some salad before you add the beetroot.
3. Cook beef Heat a small drizzle of oil in a fry-pan on high heat. Pat beef dry and season. Cook beef for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and set aside, covered, to rest before slicing thinly against the grain. Alternatively, cook beef on BBQ.
4. Serve potatoes and beef with salad on the side. Sprinkle with pumpkin seeds and dollop with aioli.