Post-Marinated Steak with Potato Rosti

Combine the grated potato, melted butter and white parts of the spring onions in a medium bowl.

Heat a large frying pan over a medium-high heat. Add quarter cupfuls of the grated potato mixture and flatten slightly with a spatula. Cook for 3 minutes on each side or until golden. You may need to do this in two batches. Transfer to a lined oven tray and place in the oven to keep warm while you prepare the steak.

Combine the remaining spring onions, wholegrain mustard, balsamic vinegar, and a grind of salt and pepper in bowl. Whisk in the olive oil until incorporated. Set aside.

Pat the steaks dry, season with some salt and pepper. Place the same frying pan over a high heat with a drizzle of olive oil. Add the steaks and cook on each side for about 3 minutes for medium rare or until cooked to your liking. Cooking times may vary according to the thickness of your steak. Transfer the steaks to a large bowl and pour over the marinade. Cover the bowl with foil and allow them to rest. Flip the steaks after about 3 minutes.

Meanwhile, place the same frying pan over a medium heat, add the baby spinach and cook, stirring, for 2-3 minutes or until wilted. Feel free to add a splash of water if it needs help reducing down.