Scotch Fillet Steak with Roasted Beets & 'Creamed' Spinach
- Prep time: 35 minutes
- Calories: 590
- 350 g of Scotch Fillet Steak (Thick-Cut)
- 400 g of Red Beetroot
- 2 of Garlic Clove
- 1⁄5 Cup of Parmesan (Finely Grated)
- 2 Tsp of Butter (pantry)
- 500 g of Sweet Potato (Small)
Prepare Ingredients:Preheat the oven to 230°C. Remove steak from the refrigerator to bring to room temperature. Peel then cut the beetroot in half then into 11⁄2 cm wedges. Cut the sweet potato. Peel and mince the garlic.
Roast Beetroot & Sweet Potato:Place beetroot and sweet potato on a lined baking tray. Drizzle with olive oil, season with salt and pepper, toss to coat. Arrange in a single, even layer (over 2 trays if necessary) and roast 20-22 minutes, or until tender when pierced with a fork. Remove from the oven and transfer to a serving dish.
Start 'Creamed' Spinach:In a large nonstick high sided pan (or pot), heat olive oil on medium until hot. Add the baby spinach and a dash of water; season with salt and pepper. Cook, stirring frequently, 3-5 minutes, or until completely wilted. Remove from heat and set aside.
Sear Steak:Season steak on both sides with salt. Heat olive oil in a pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and allow to rest, leaving any browned bits in the pan.
Finish 'Creamed' Spinach:While the steak rests, heat the same pan from step 4 on medium until hot Add as much garlic as desired and cook, stirring frequently, 30 seconds - 1 minute, or until fragrant. Add baby spinach, parmesan, and butter. Cook, stirring frequently, 3-4 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste.
You Plate It:Once rested, slice steak to your desired thickness. Add any juices from the cutting board to the baby spinach; stir to combine. Serve with 'creamed' spinach and roasted vegetables on the side. Enjoy!