Balsamic Steak with Crushed Baby Potatoes and Roasted Root Vegetables

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Place the carrots, parsnips, butternut squash and onions onto a large baking tray. Drizzle with oil and honey and season lightly with salt and pepper.
3. Roast for 30-35 minutes until the vegetable have softened and slightly caramelised - stir during the cooking process to ensure all vegetables are cooked through. Sprinkle with chopped parsley when cooked.
4. In the meantime, combine the garlic and ¾ of the balsamic vinegar in a bowl. Add the steak and place in the fridge for 30 minutes to marinate.
5. Place the potatoes into a saucepan of lightly salted boiling water, add the whole garlic cloves and cook for 18-20 minutes until softened.
6. Drain the potatoes and garlic, then crush the potatoes with a potato masher and set aside for a moment.
7. In a separate bowl, using a fork, gently mash the garlic.
8. Melt the butter in a small pan and add the mashed garlic and herbs.
9. Season with some salt and pepper.
10. Toss the crushed potatoes into an ovenproof dish and pour the garlic-and-herb butter over the potatoes.
11. Pop into the oven for 10-15 minutes until slightly crisp on top.
12. In the meantime, drizzle a little oil onto a griddle pan and add the steaks.
13. Cook for 2-3 minutes on each side (for medium), depending on thickness.
14. Remove from the heat and set aside to rest for 5 minutes.
15. To serve, place a steak on each plate with some crushed potatoes, drizzle the remaining balsamic vinegar over the steak and serve with some roasted root vegetables.

*Check Coeliac Society of Ireland Food List for gluten free brands.