Steak supper

A classic dish to serve up when staying in on a Saturday night! Cooking the perfect steak is all about letting it rest before, and after, you’ ve cooked it and buying the best quality you can afford, of course!

PER SERVING

CALS 916 FAT 74g SERVES 2 100g butter, room temperature 1tbsp fresh parsley, chopped 3 sprigs of thyme 250g dry-aged rump steak x2 3 cloves of garlic (1 crushed to a paste, 2 cracked whole) Seasoning 1tbsp olive oil 250g spinach Juice and zest of ¼ lemon ½ medium onion, diced

1. To make the garlic butter; mix together half the butter with the chopped parsley, crushed garlic and a pinch of seasoning. Once combined, wrap in cling film, roll into a sausage shape and place into the fridge until you ready to use.

2. Remove the steaks from the fridge 30 minutes before cooking, to get up to room temperature. Season each side of the steak generously, finishing with a drizzle of olive oil.

3. In a smoking hot frying pan, cook the steaks for 2.5 minutes (for medium), then turn over to cook the other side. As soon as you’ve turned them over, reduce the heat to medium, add the 2 cloves of whole garlic, the thyme and half of the butter. Spoon the butter over the steaks while cooking. Once done, remove the steaks from the pan and place on a warm plate to rest for five minutes.

4. Leaving the juices in the pan, turn the heat to mediumhigh, fry the onion until it turns golden (about 8 minutes), then add the spinach into the pan to wilt. Once fully wilted, add the lemon juice and zest and remove from the pan.

5. When you’re ready to serve, place the steak on to a clean plate (leaving any juices behind), cut a slice of the garlic butter and place on top of the steak and serve with the spinach.

TIP Include some good quality oven chips for convenience!