Steak, Chips and Creamed Spinach
Probably one of the most satisfying dinners if I’m in the red-meat, cave person sort of mood. Getting a good steak is tricky and cooking it perfectly, even harder, but practice is the key and keeping a watchful eye and prod!
The celeriac chips are one of those saviours for me when I’m wanting chips and their savoury touch works really well here, but I’ve included a recipe for rosemary chips too, for those time you just want all the starch.
- 1 grass-fed steak (cut to your liking), lightly seasoned and rubbed with a little olive oil
- 1/2 small head celeriac, cut into thin-ish chips (or 1 big, or 2 small, Maris Piper potatoes + fresh rosemary, leaves only)
- 1 bunch of spinach, roughly chopped
- 1 shallot, diced
- 1-2tbsp creme fraiche
- 1tsp dijon mustard
- Knob of butter
- Salt and Pepper
- 2tbsp Olive Oil or Mild Coconut Oil
For the steak;
- Make sure the steak is brought out of the fridge ASAP, and left rested to one side in its seasoned oil rub to come to room temperature
- Heat a cast-iron griddle pan (or regular non-stick pan) to high for at least 5mins
- Stick the steak on the searing pan and leave it for at least 4mins. Turn over and leave again for 4mins (Tips below on steak)
- Rest for a few minutes before serving
For the chips;
- Pre-heat oven to 200C, and add the 2tbsp oil on to a tray and put in the oven to heat up
- Season the chips, and after 10mins, add the chips to the tray in the oven, tossing them in the oil coating well
- After 10mins, shake them about and roughly turn them over to get colour on each side. If you’re using rosemary, sprinkle over the chips now and put back in the oven for another 7mins.
For the creamed spinach;
- Heat a saucepan with the butter and a dash of olive oil, and wait for it to froth a bit
- Add the shallot and cook on low, careful not to burn them
- Add the spinach into the shallots and slowly wilt. Quite a bit of water will come out so be patient and keep giving it a stir every now and then
- Add the creme fraiche and mustard in now, stirring constantly and add a good bit of pepper and a dash of salt
I’m by no means an expert when it comes to cooking steak but a few tips I’ve learnt along the way;
- ALWAYS get the meat to room temperature before cooking
- Don’t be scared about overheating a pan - the hotter the better
- Using tongs, prod the steak to get a feel of how much it’s cooked so far. The timings are guidelines as it’s so dependent on the cut, texture and thickness;
- Blue - well Blue is pretty simple, 2mins on each side if that! You simply can’t under cook Blue!
- Rare - 4mins on each side, the prod should feel quite soft and give a fair bit with little resistance
- Medium - 5mins on each, a fair resistance after the very initial soft prod
- Well done - 7mins on each side and then check! The prod will be quite a bit harder though by no means should it feel entirely solid
- Don’t be worried about flipping the steak back over to the original side if you’re not sure it’s done
- Be mindful that the steak will cook for a little time when resting, but this is mainly to help the meat relax. It won’t keep on cooking so for those who are adamant they want it rare, remember that too little time in the pan will actually just give you a cold steak!