• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, place dried cranberries in a large heatproof bowl and cover in boiling water. Set aside. • Combine herb crumbing mix and Parmesan cheese in a medium bowl. Add a generous drizzle of olive oil and a pinch of salt.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides. • Transfer to a lined oven tray. Spread half the mustard mayo over the top of steak. Spoon over Parmesan-herb crumb mixture, gently pressing so it sticks. Roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

• Meanwhile, thinly slice apple (see ingredients) into wedges. Halve snacking tomatoes. • Drain cranberries and return to bowl. • Just before serving, add apple, snacking tomatoes, mixed salad leaves and a drizzle of the white wine vinegar and olive oil to the cranberries. Toss to combine. Season.

• Slice sirloin. • Divide sirloin and cheesy herb crumb, roast potatoes and cranberry apple salad between plates. • Serve with remaining mustard mayo. Enjoy!