Beef Steaks with Crispy Crumbed Potato Bites and Gravy

Steps

1. Cook potatoes Preheat BBQ to medium-high heat (if using). Preheat oven to 230°C. Dice potatoes 2cm. Toss in a bowl with breadcrumbs, first measure of herb & garlic spices and oil. Place on a lined oven tray, season and cook for 25-30 minutes, until potatoes are tender and crumb is golden. Toss halfway through cooking.
2. Prep veggies and beef Thinly slice leek; cut carrots and courgette in half lengthways and thinly slice. Set aside separately. Pat beef dry, season and toss in a bowl with remaining herb & garlic spices, a splash of soy sauce and a drizzle of oil. Leave some beef plain for little foodies.
3. Cook beef Heat a drizzle of oil in a fry-pan on medium-high heat and cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered, before slicing thinly. Reserve pan. Alternatively, cook on BBQ.
4. Cook veggies and heat gravy Wipe pan clean and return to medium-high heat with a drizzle of oil and a knob of butter. Add leek and a pinch of salt and cook for about 3 minutes, until softened. Add carrots and courgette and cook for about 3 minutes further, until tender. Season. Heat gravy and soy sauce in a pot over lowmedium heat for 1-2 minutes, until hot. Add beef resting juices to gravy.
5. Serve beef, potatoes and veggies with gravy.