• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Season with a pinch of pepper, drizzle with olive oil and toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.

• See 'Top Steak Tips' (below left)! Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook flank steak for 4-6 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, season, cover and rest for 5 minutes.

• While beef is resting, slice apple into thin wedges. • Thinly slice cucumber into rounds. • Roughly chop roasted almonds. • In a large bowl, combine balsamic glaze and a drizzle of olive oil. Season. • Add apple, cucumber and spinach & rocket mix, then toss to combine.

• To tray with fries, sprinkle over garlic & herb seasoning, tossing to coat. • Cut each steak in half and thinly slice across the grain. • Divide flank steak, fries and cucumber salad between plates. • Sprinkle roasted almonds over salad. • Serve with garlic aioli. Enjoy! TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.