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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.

Preparation Time45 minutes
Cooking difficultyLevel 2
serving amount
serving amount

400 g


2 steak

premium beef rump


red onion

1 bag

baby spinach leaves

1 clove


1 tbs

wholegrain mustard


Not included in your delivery

2 tsp

olive oil

1 tbs



1 tsp

plain flour


¾ cup


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
Chopping board
Baking Dish
Baking Tray
Aluminum Foil
Paper Towel

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.

Bake the potato
Bake the potato

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.

Cook the steak on each side
Cook the steak on each side

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.

Wilt the baby spinach
Wilt the baby spinach

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.


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.

Spoon over the mustard sauce
Spoon over the mustard sauce

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