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Coconut spinach with peppered beef
Coconut spinach with peppered beef
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Spicy steaks with coconut spinach and roasted tomatoes: perfect mid-week dinner.
Ingredients:
  • 1 x 250g punnet cherry tomatoes
  • 20.00 ml freshly ground black pepper
  • 800g beef blade roast, cut into 6 (about 2cm-thick) steaks
  • 18.40 gm vegetable oil
  • 1 garlic clove, crushed
  • 125ml (1/2 cup) coconut milk
  • 125ml (1/2 cup) chicken style liquid stock
  • 1 1/2 bunches English spinach, stems trimmed, washed
Instructions:
  • Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Roast tomatoes on the tray in the preheated oven for 20 minutes until tender.
  • First, place the pepper on a plate. Roll the edges of the steaks in pepper until coated. Then, heat half of the oil in a medium frying pan over medium-high heat. Add the steaks and cook for 3-4 minutes on each side for medium doneness or until cooked to your preference. Finally, transfer the steaks to a plate and let them rest for 5 minutes.
  • In a large frying pan over medium heat, heat the remaining oil. Stir in the garlic for 30 seconds until aromatic. Pour in the coconut milk and stock, bringing it to a boil. Simmer for 3 minutes until the sauce thickens, then add the spinach and cook for an additional 2 minutes until wilted.
  • Arrange the spinach on serving plates, place the peppered steaks on top, and serve with the roasted tomatoes immediately.

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