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How to make Steak with sauteed spinach & sweet potato wedges

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 1kg sweet potatoes (kumara), peeled, halved lengthways, cut into wedges
  • 1 1/2 tablespoons olive oil
  • 4 (about 125g each) beef scotch fillet steaks
  • 2 garlic cloves, crushed
  • 2 bunches English spinach, ends trimmed, washed

Method

  • Step 1 Preheat oven to 210C. Line 2 baking trays with non-stick baking paper. Combine the sweet potato and half the oil in a bowl. Season with salt and pepper. Spread over the lined trays. Bake, turning once, for 25 minutes or until tender.
  • Step 2 Meanwhile, heat half the remaining oil in a non-stick frying pan over medium-high heat. Cook the steaks for 2 1/2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 3 minutes to rest.
  • Step 3 Heat the remaining oil in the pan over medium-high heat. Add the garlic. Cook, stirring, for 10 seconds. Add the spinach. Cook, tossing, for 2-3 minutes or until the spinach wilts. Season with salt and pepper.
  • Step 4 Divide spinach mixture and steaks among serving plates. Serve with wedges.