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Steak with mash and wilted spinach recipe

Steak with mash and wilted spinach recipe

24 ratings

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  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 578 calories / serving


For the mash

  • 1kg (2lb) maris piper potatoes, peeled and cut into cubes
  • 125ml (4fl oz) single cream
  • 50g butter

For the steak

  • 1 tbsp olive oil
  • 400g (13oz) sirloin or rump steak

For the spinach

  • 2 tbsp olive oil
  • 2 cloves garlic, peeled and finely chopped
  • 400g (13oz) spinach leaves
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    13g 67%
  • Sugars

    4g 4%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 45.9g Protein 32.5g Fibre 6.8g


  1. Put the potatoes in a pan of salted cold water. Bring to the boil and simmer for 7-10 minutes. Drain and return the potatoes to the pan. Cook over a low heat for one minute to remove any excess water.
  2. Stir in the cream and butter and season with salt and fresh black pepper. Mash until smooth and set aside.
  3. Meanwhile, heat a griddle or large frying pan. Rub the steaks with olive oil and season with salt and freshly ground black pepper.
  4. Cook for 2 minutes each side for rare, 3 minutes each side for medium rare and 4 minutes each side for well done. Remove, cover loosely with foil and allow to rest for 5 minutes.
  5. In a large frying pan, add the olive oil and garlic and cook for 1 minute until the garlic is golden. Stir in the spinach and cook for 2-3 minutes until the spinach wilts. Season with salt and freshly ground black pepper.
  6. Reheat the mash and serve with the steak and wilted spinach.

Cooking tip

Remember to take your steak out of the fridge 30 minutes before cooking. Red meat cooks better when it’s at room temperature.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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