Steak with mash and wilted spinach recipe
As simple as it gets, this steak and mash recipe is ready in just 30 minutes and is the perfect way to enjoy a stunning sirloin or prime cut of rump. Beat the mash with a little single cream and butter until irresistibly smooth and serve with garlic spinach and your tender steak, cooked just how you like it.
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 578 calories / serving
Ingredients
For the mash
- 1kg (2lb) maris piper potatoes, peeled and cut into cubes
- 125ml (4fl oz) single cream
- 50g butter
For the steak
- 1 tbsp olive oil
- 400g (13oz) sirloin or rump steak
For the spinach
- 2 tbsp olive oil
- 2 cloves garlic, peeled and finely chopped
- 400g (13oz) spinach leaves
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Shop ingredientsEach serving contains
- Energy
- 2410kJ 578.0kcal
- Fat
- 30g
- Saturates
- 13g
- Salt
- 0.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 45.9gProtein 32.5gFibre 6.8g
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Method
- Put the potatoes in a pan of salted cold water. Bring to the boil and simmer for 7-10 minutes. Drain and return the potatoes to the pan. Cook over a low heat for one minute to remove any excess water.
- Stir in the cream and butter and season with salt and fresh black pepper. Mash until smooth and set aside.
- Meanwhile, heat a griddle or large frying pan. Rub the steaks with olive oil and season with salt and freshly ground black pepper.
- Cook for 2 minutes each side for rare, 3 minutes each side for medium rare and 4 minutes each side for well done. Remove, cover loosely with foil and allow to rest for 5 minutes.
- In a large frying pan, add the olive oil and garlic and cook for 1 minute until the garlic is golden. Stir in the spinach and cook for 2-3 minutes until the spinach wilts. Season with salt and freshly ground black pepper.
- Reheat the mash and serve with the steak and wilted spinach.
- See more Beef recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
