Post-Marinated Steak with Potato Rosti
Marinating is a brilliant trick for infusing whatever you’re cooking with undeniable flavour. The downside? It does take a little bit of time. For those too hungry to wait, we present: The Post Marinade! We’ve taken this technique and turned it on its head, making cooking your steak easier than ever, and giving you a zingy marinade which will knock your socks off. Pair with a crunchy rosti and you’re away!
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Ingredients
400 g
potatoes
1 bunch
spring onions
1 tsp
wholegrain mustard
2 steak
beef rump
1 bag
baby spinach leaves
Not included in your delivery
2 tsp
butter
(Contains Milk;)
1 tbs
balsamic vinegar
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 160°C/140°C fan-forced. To prepare the ingredients, peel and grate the potatoes, and remove any excess moisture. Melt the butter. Finely slice the white and green parts of the spring onions.
Combine the grated potato, melted butter and white parts of the spring onions in a medium bowl.
Heat a large frying pan over a medium-high heat. Add quarter cupfuls of the grated potato mixture and flatten slightly with a spatula. Cook for 3 minutes on each side or until golden. You may need to do this in two batches. Transfer to a lined oven tray and place in the oven to keep warm while you prepare the steak.
Combine the remaining spring onions, wholegrain mustard, balsamic vinegar, and a grind of salt and pepper in bowl. Whisk in the olive oil until incorporated. Set aside.
Pat the steaks dry, season with some salt and pepper. Place the same frying pan over a high heat with a drizzle of olive oil. Add the steaks and cook on each side for about 3 minutes for medium rare or until cooked to your liking. Cooking times may vary according to the thickness of your steak. Transfer the steaks to a large bowl and pour over the marinade. Cover the bowl with foil and allow them to rest. Flip the steaks after about 3 minutes.
Meanwhile, place the same frying pan over a medium heat, add the baby spinach and cook, stirring, for 2-3 minutes or until wilted. Feel free to add a splash of water if it needs help reducing down.
Divide the spinach and rostis between the plates and top each with a steak. Drizzle the remaining marinade over the steaks and serve any left-over marinade in a small jug at the table.