Step 1Bring a small saucepan of water to the boil. Add potato and cook for 5 minutes or until just tender, then drain and set aside.
Step 2Reduce heat to low. Add baby carrots, rosemary and honey to saucepan with 1/2 cup water; cover and cook for 5 minutes, or until carrots are just tender. Uncover pan, increase heat to medium–high and cook for 5 minutes, or until liquid evaporates and carrots are coated in honey. Cover pan to keep warm and set aside.
Step 3Meanwhile heat half the olive oil in a large non-stick frying pan over medium–high heat. Add reserved potato and cook 10—12 minutes, shaking occasionally, until golden.
Step 4Push potato to one side of pan. Sprinkle chilli flakes and fennel seeds onto steak, add to pan and cook for 3 minutes per side, or until done to your liking. Transfer steak and potato to a plate; cover.
Step 5Heat remaining olive oil in same frying pan. Add baby spinach and cook until just wilted; transfer to a serving plate with steak, potato and carrots. Serve steak with a dollop of mustard (if desired).