Steak with Crispy Potatoes

Steak with Crispy Potatoes

& Creamy Mustard Sauce

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We’ve taken a survey and we reckon there are three key elements to a killer steak dinner. First, you’ve got to have a killer tender steak (duh). Next, delicious potatoes. Chips or mash are popular here, but you can’t go past these crispies. And finally, a sauce to crown your glory. Ta da! Dinner is served.

Allergens:MilkGlutenSulphites
Preparation Time45 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredients
serving amount

400 g

potatoes

2 steak

premium beef rump

1

red onion

1 bag

baby spinach leaves

1 clove

garlic

1 tbs

wholegrain mustard

(ContainsSulphites)

Not included in your delivery

2 tsp

olive oil

1 tbs

butter

(ContainsMilk)

1 tsp

plain flour

(ContainsGluten)

¾ cup

milk

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2170 kJ
Fat18.9 g
of which saturates8 g
Carbohydrate35 g
of which sugars7.8 g
Protein49.2 g
Sodium440 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Knife
Chopping board
Baking Dish
Baking Tray
Aluminum Foil
Pan
Plate
Paper Towel
Saucepan
InstructionsPDF
Instructions
1

Preheat the oven to 220oC/200oC fan-forced. To prepare the ingredients, cut the potatoes into 5 mm thick slices (unpeeled). Finely slice the red onion, wash the baby spinach, and peel and crush the garlic.

2

Toss the potato in half of the olive oil and season with salt and pepper. Place in a single layer on a lined oven tray and cook in the oven for 30-35 minutes, or until golden and crisp.

3

Heat a medium frying pan over a medium-high heat. Rub the premium beef rump with a little olive oil and season with salt and pepper. Add the steak to the pan and cook for 2 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate and cover with aluminium foil. Rest for 5 minutes. Tip: Don’t be tempted to skip resting the steak. This is an integral part of the cooking process and will ensure your steak is tender.

4

Meanwhile, wipe the same frying pan clean and place back over a medium-high heat. Add the remaining olive oil and half of the butter. Sauté the red onion for 2-3 minutes or until soft. Add the baby spinach and cook, tossing, for 1 minute or until beginning to wilt. Add the garlic and cook for a further 2 minutes, or until fragrant and the spinach is wilted completely. Remove from the heat.

5

Place a small saucepan over a medium-low heat and add the remaining butter and cook until melted. Add the plain flour and cook, stirring, for 1 minute until the flour absorbs the butter. Slowly pour in the milk, stirring for 1-2 minutes or until the mixture is smooth and thickens slightly. Stir in the wholegrain mustard until combined.

6

To serve, divide the crispy potato slices between plates. Top with the garlic spinach and steak and spoon over the mustard sauce.