Roasted pepper steaks with hand-cut chips
600 g, cut into batons
2 tsp, ( peppercorn medley)
1 clove(s), crushed
Trimmed beef scotch fillet
440 g, (600g), fat trimmed
1 medium, torn
Baby spinach leaves
Shaved parmesan cheese
1 x 3 second spray(s)
- Boil, steam or microwave potatoes until just tender. Drain. Line a baking tray with baking paper. Place potatoes on prepared tray and lightly spray with oil. Season with salt and freshly ground black pepper.
- Meanwhile, preheat oven to 200°C or 180°C fan-forced. Place peppercorns and sea salt in a mortar and pestle and grind until finely crushed. Add garlic and oil and stir to combine. Rub mixture evenly over beef. Lightly spray a medium frying pan with oil and heat over medium-high heat. Add beef and cook, turning, for 5 minutes or until browned. Place in a baking dish.
- Bake beef in oven with chips for 15 minutes. Add tomatoes to dish with beef and cook for 10 minutes or until beef is cooked to your liking and tomatoes are tender. Transfer beef and tomatoes to a plate. Cover with foil and set aside to rest for 10 minutes before slicing beef thinly. Continue baking chips for 10 minutes or until golden and tender.
- Meanwhile, place treviso, rocket, spinach, parmesan and juice in a bowl. Toss to combine. Serve beef with chips, roasted tomatoes and salad.