Pub-Style Beef Steaks

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs onion
• 20g sunflower seeds
• 2pcs beef rump steaks
• 50g baby spinach leaves
• 50g aioli mayonnaise
• 15ml olive oil
• 15ml balsamic or red wine vinegar
• 5ml sugar
• 30ml milk
• 20g butter

Method

1. Step 1 — Cook potato
   Peel the potatoes and cut into 2cm chunks. Put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 10 mins or until tender. Drain, then return to the pan.
2. Step 2 — Caramelise onion
   Meanwhile, thinly slice the onion. Heat 2 tsp olive oil in a medium frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add 2 tsp balsamic vinegar and 1 tsp sugar and cook, stirring for 5-6 mins until caramelised. Remove from the pan and wipe the pan clean.
3. Step 3 — Make mash
   Put the sunflower seeds in the same pan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan, reserving the pan. Mash the potato until smooth. Add 2 tbs milk, season with salt and pepper and stir until combined. Add the caramelised onion and stir until just combined. Cover to keep warm.
4. Step 4 — Pan-fry steaks
   Season the steaks with salt and pepper. Heat 20g butter in the reserved pan over high heat until hot (see Kitchen 101). Reduce the heat to medium-high, add the steaks and cook for 2-3 mins each side for medium-rare or until cooked to your liking. Remove from the pan and rest for 3 mins.
5. Step 5 — Serve up
   While the steaks are resting, combine 2 tsp olive oil and 1 tsp balsamic vinegar in a large bowl and season with salt and pepper. Add the spinach and toss to coat. Divide the steaks, mash and spinach among plates. Scatter over the sunflower seeds and serve with the aioli. Enjoy!
6. Step 6 — Kitchen 101
   It's important to have the pan very hot before adding the beef, otherwise it may stew slightly and become tough.

Allergens

Milch, Eier