Marinated Beef Steaks with Spinach and Feta Potatoes and Balsamic Tomatoes

Marinated Beef Steaks with Spinach and Feta Potatoes and Balsamic Tomatoes

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 5, 2015.
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Flavours of spinach and feta are combined with crunchy roast potatoes and a tangy sweet balsamic tomato sauce for this tasty beef steak recipe

Ingredients

MARINATED BEEF STEAKS

  • 1 clove garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 2 teaspoons mustard
  • 2 teaspoons chopped thyme leaves
  • 600g beef rump steaks (at room temperature)

SPINACH AND FETA POTATOES

  • 800g agria potatoes, scrubbed and diced 2-3cm
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 brown onions, finely sliced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 1/2 bunch spinach leaves, finely sliced
  • 100g feta cheese, crumbled

BALSAMIC TOMATOES

  • 1 can cherry tomatoes
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons brown sugar
  • 1 tablespoon chopped thyme leaves

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Combine garlic, Worcestershire sauce, olive oil, mustard and thyme in a medium bowl. Pat beef dry with paper towels and season with salt and pepper. Coat in marinade, and set aside at room temperature.
  3. Toss potatoes with olive oil on prepared tray and season with salt and pepper. Roast for about 25 minutes until golden and tender, turning once during cooking.
  4. While potatoes are cooking prepare onions; heat butter in a medium pot on low to medium heat and fry onions, stirring often, for about 10 minutes until lightly caramelised. If they start to stick add 1–2 tablespoons water. Add balsamic vinegar and brown sugar and cook a further 1 minute then remove from heat.
  5. Heat a drizzle of oil in a large fry-pan on high heat and fry beef for 2–3 minutes each side (depending on thickness) for medium-rare, or until cooked to your liking. Set aside on a plate, covered with tinfoil to rest for 5 minutes before slicing thickly against the grain.
  6. Wipe pan out with a paper towel, reduce heat to medium and add tomatoes (including juice), balsamic vinegar, brown sugar and thyme. Fry, stirring often, until sauce thickens, about 5 minutes
  7. Wipe pan out with a paper towel, reduce heat to medium and add tomatoes (including juice), balsamic vinegar, brown sugar and thyme. Fry, stirring often, until sauce thickens, about 5 minutes
  8. Divide spinach and feta potatoes between plates, top with sliced beef and a spoonful of balsamic tomatoes.

Nutritional Information

Energy 2532 kj
605 kcal
Protein 37.3g
Carbohydrate 38.5g
Fat 32.9g