Beef Sirloin & Pesto Potatoes

• Cut potato into bite-sized chunks. • Place potato on a second lined oven tray. Drizzle with olive oil and a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

• While potatoes are roasting, thinly slice pear and brown onion.

• While steak is resting, return frying pan to medium heat with a drizzle olive oil. Add onion and cook, stirring, until softened, 3-4 minutes. • Add the butter, the water and the balsamic vinegar and stir to combine. • Simmer until thickened slightly, 2-3 minutes. Add any resting juices from the steak. Season to taste.

• To the tray with the roasted potatoes, add basil pesto and toss to combine. • In a medium bowl, combine the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. • Add spinach & rocket mix and pear. Just before serving, toss to combine.