Step 1 Preheat oven to 220°C. Place a saucepan over medium heat and spray with oil. Add onion and chilli. Cook for 3 minutes, or until onion has softened. Stir in garlic and cook for 1 minute, then add tomatoes and stir until combined. Bring to the boil, then reduce heat and simmer for 10–15 minutes, or until mixture has thickened. Transfer to a serving bowl.
Step 2 Spread chips in a single layer on a large baking tray. Bake in preheated oven for 25–30 minutes, or until golden and crisp.
Step 3 Place a frying pan over medium-high heat. Once hot, spray with oil. Add steaks and cook for 4 minutes on each side for medium-rare, or until cooked to your liking.
Step 4 Place spinach into a bowl and peas into another bowl. Cover spinach and peas with boiling water. Stand spinach for 2 minutes, or until just wilted, then drain. Stand peas for 4 minutes, or until heated through. Drain. Serve steaks with chips, wilted spinach, peas, mustard and spicy tomato chutney.