1. Set oven to 220°C. Cut potatoes into wedges and toss with 1 tbsp oil, salt and pepper on a lined oven tray. Roast for 25 minutes, or until golden and tender.

2. Zest and juice orange. Whisk together with thyme leaves, soy sauce and 1 tbsp olive oil.

3. Ribbon carrot with vegetable peeler, trim and slice snow peas. Slice capsicum. Toss all together with rocket and 1/2 tbsp olive oil.

4. Heat a large griddle or frypan over high heat. Coat scallopini with oil and cook in batches for 30-40 seconds on each side. Place straight into dressing as you go. Season with pepper.

5. Serve wedges with salad and marinated scallopini.

Notes:
Make sure pan is very hot prior to adding the steaks for them to brown.

Gluten friendly option - soy sauce is replaced with GF soy sauce

baby potatoes 1kg

orange 1
thyme 1/4 packet
soy sauce 2 tbsp

carrot 1
snow peas 1/2 punnet (125g)
red capsicum 1
rocket leaves 1/2 bag (100g)

beef scallopini 10 pack

From oil (for cooking + olive), salt, pepper your pantry: