Flank Steak & Pesto Potatoes

• See 'Top Steak Tips!' (below left). In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook flank steak for 4-5 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover to rest. • Cut each steak in half and thinly slice each steak across the grain.

TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.

• While steak is cooking, peel, then thinly slice orange into wedges. • Finely chop celery. • Thinly slice 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, water and sweet & savoury glaze and stir to combine. • Simmer until thickened slightly, 2-3 minutes. Add any resting juices from the steak. Season to taste with salt and pepper.

• To the tray with the roasted potatoes, add basil pesto and toss to combine. • In a medium bowl, combine spinach & rocket mix, celery, orange and mustard cider dressing. Just before serving, toss to combine.