HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSteak With Crispy Potatoes, Garlic Spinach
Steak with Crispy Potatoes, Garlic Spinach

Steak with Crispy Potatoes, Garlic Spinach

& Mustard Sauce

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We’ve taken a survey and we reckon there are 3 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.


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Preparation Time45 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

400 g


1 bag

baby spinach leaves

1 clove




2 steak

premium beef rump

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 Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2340 kJ
Fat20.4 g
of which saturates8.6 g
Carbohydrate36 g
of which sugars8 g
Dietary Fibre0 g
Protein55 g
Cholesterol0 mg
Sodium462 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Aluminum Foil
Paper Towel
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220ºC/200ºC fan-forced. To prepare the ingredients, cut the potatoes into 5 mm thick slices (unpeeled). Wash the baby spinach. Peel and crush the garlic, and juice the lemon.


Toss the potato in half of the olive oil and season with salt and pepper. Place in a single layer on the oven tray and cook in the oven for 25-30 minutes or until golden and crisp.


Meanwhile, heat a medium frying pan over a medium-high heat. Rub the premium beef rump steaks 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 foil. Rest for 5 minutes.


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. 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 spinach is wilted completely. Add the lemon juice and then 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, until it forms a paste. Add the milk, slowly whisking, for 1-2 minutes or until the mixture is smooth and thickens slightly. Whisk in the wholegrain mustard until combined.


Divide the potato slices between plates. Top with the garlic spinach and steak and spoon over the mustard sauce.