Tuck into a juicy piece of steak served with a rich, syrupy marinade of balsamic vinegar, rosemary and garlic. Keep your sides simple with roast potatoes and wilted greens to enjoy the flavours of the meat.
Put the steaks in a shallow dish. Add the rosemary, garlic and balsamic vinegar. Season well and toss to coat. Set aside to marinate while you prepare the potatoes.
Put the potatoes in a saucepan filled with cold, salted water. Cover and bring to the boil. Cook for 3-5 minutes, then drain. Heat the sunflower oil in a large, shallow pan, over a medium heat. Add the potatoes and onion and cook for 8-10 minutes, turning occasionally, until crispy and golden. Meanwhile, heat the olive oil in a large frying pan. Add the steaks (reserving the marinade) for 1-2 minutes on each side for rare, or 3-4 minutes for medium-well done Remove from the pan and transfer to a warm plate to rest. While the steaks are resting, put the reserved marinade mixture, redcurrant jelly and beef stock in the steak pan. Bring the mixture to the boil and leave to bubble over a medium-high heat for 1-2 minutes until slightly thickened and syrupy.
Put the spinach in a saucepan with the butter and a little seasoning, then cover and place over a medium heat for 1 minute or until just wilted. Divide the steaks and potatoes between four plates and spoon over the sauce. Serve with the spinach.
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We recommend pairing this with finest* South African Pinotage.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.