Chilli and fennel steak with crisp potatoes

1 Bring a small saucepan of water to the boil. Add potato and cook for 5 minutes or until just tender, then drain and set aside.

2 Reduce heat to low. Add baby carrots, rosemary and honey to saucepan with 1/2 cup water; cover and cook for 5 minutes, or until carrots are just tender. Uncover pan, increase heat to medium–high and cook for 5 minutes, or until liquid evaporates and carrots are coated in honey. Cover pan to keep warm and set aside.

3 Meanwhile heat half the olive oil in a large non-stick frying pan over medium–high heat. Add reserved potato and cook 10—12 minutes, shaking occasionally, until golden.

4 Push potato to one side of pan. Sprinkle chilli flakes and fennel seeds onto steak, add to pan and cook for 3 minutes per side, or until done to your liking. Transfer steak and potato to a plate; cover.

5 Heat remaining olive oil in same frying pan. Add baby spinach and cook until just wilted; transfer to a serving plate with steak, potato and carrots. Serve steak with mustard.