If you don’t have hours to marinate your meat before cooking, you’re going to absolutely love this! Marinating your steak after it’s cooked is super quick, and gives you a steak so moist you’ll be the talk of the town. Sweet potato wedges work perfectly with this speedy sauce as well.
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baby spinach leaves
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
Preheat the oven to 200ºC/180ºC fan-forced.
To prepare the ingredients, peel the sweet potatoes and cut them into wedges. Finely slice the spring onions. Peel and chop the garlic. Wash the baby spinach.
Place the sweet potato on a lined baking tray, and toss with some olive oil and a good grind of salt and pepper. Place in the oven for 20-30 minutes or until golden and crispy.
Combine the spring onions, garlic, soy sauce, sugar, wholegrain mustard, balsamic vinegar, and a grind of salt and pepper in bowl. Whisk in the olive oil until incorporated and the sugar has dissolved then set aside. Pat the steaks dry, season with some salt, pepper and a bit more sugar. Heat a greased griddle or frying pan to a high heat, sear steaks on each side for about 2-3 minutes then transfer them to a large bowl and pour over marinade. Cover the bowl with foil and allow them to rest (flip the steaks after about 5 minutes).
Place a frying pan over a medium heat, toss in the baby spinach and allow it to wilt, feel free to add a splash of water if it needs help reducing down.
Divide the spinach and wedges between the plates and top each with a steak. Drizzle the marinade over the steaks and serve any remaining marinade in a small jug at the table.