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.

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

400 g

potatoes

1 bag

baby spinach leaves

1 clove

garlic

½

lemon

2 steak

premium beef rump

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)2340 kJ
Fat20.4 g
of which saturates8.6 g
Carbohydrate36 g
of which sugars8 g
Protein55 g
Sodium462 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Baking Paper
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). Wash the baby spinach. Peel and crush the garlic, and juice the lemon.

2

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.

3

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.

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. 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.

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, 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.

6

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