1. Set oven to 220°C. Halve potatoes and toss with 1 tbsp oil, salt and pepper on a lined oven tray. Place cut-side down and roast for 25 minutes, or until golden and tender.

2. Rinse and tear lettuce leaves, ribbon cucumber and carrot. Slice celery and avocado. Layer all on a serving platter and set aside.

3. Whisk to combine 1/3 cup olive oil, 1 1/2 tbsp red wine vinegar, 3 tsp dijon mustard, 1 tsp honey with 1 packet chopped dill leaves. Season with salt and pepper to taste.

4. Heat a large griddle or frypan over high heat. Brush steaks with oil, salt and pepper and cook in batches for 1 minute on each side. Place straight into dressing as you go.

5. Serve steaks with potatoes and salad, drizzle with dressing to taste.

Notes:
Make sure pan is very hot prior to adding the steaks for them to brown.
Serve marinade on the side if preferred.

baby potatoes 1kg

baby cos lettuce 1
continental cucumber 1/2
purple carrot 1
celery 2 sticks
avocado 1

dill 1 packet

beef scallopini 10-pack

From your pantry:
olive oil + oil (for cooking), salt, pepper, red wine vinegar, dijon mustard, honey