Steak with mash and wilted spinach

Steak with mash and wilted spinach recipe

19 ratings

See method

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

Ingredients

    For the mash

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

    For the steak

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

    For the spinach

    • 2tbsp olive oil
    • 2 cloves garlic, peeled and finely chopped
    • 400g (13oz) spinach leaves

Each serving contains

  • Energy

    2410kj
    578kcal
    29%
  • 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

Method

  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.

You may also like

Be the first to comment

blog comments powered by Disqus