4 beef rib eye or scotch fillet steaks (about 200g each)
1 tbsp olive oil
salt and ground black pepper

aioli potato salad
600g chat potatoes
100g thinly sliced prosciutto
1 small red onion, thinly sliced
¾ cup Paul Newman’s Own Aioli Mayonnaise
baby spinach, to serve

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

1. Boil chat potatoes for 10-12 minutes or until tender. Drain and rinse under cold water.

2. Heat a large non-stick frypan over a medium high heat. Cook prosciutto for 2 minutes each side or until well done. Drain on kitchen paper. When cool, break into pieces.

3. Cut potatoes in half and place in a large bowl along with prosciutto and onion. Mix to combine.

4. Heat a barbecue grill or char-grill over a medium-high heat. Brush steaks with 1 tablespoon oil. Sprinkle with salt and pepper.

5. Grill steaks for 4 minutes each side for medium or to your liking. Remove from heat and cover loosely with foil. Allow to rest 5 minutes

6. Add mayonnaise to potato mixture and stir gently. Serve steaks accompanied by the potato salad and baby spinach.