Grilled steak with sweet potato and spinach smash
Who said cooking for one is challenging? Here, we serve up tender steak with a mustard-flavoured veggie mash in 15 minutes. Fast, tasty and satisfying!
Orange sweet potato (kumara)
150 g, peeled, chopped
1 cup(s), (20g)
Beef rump steak, raw
135 g, (buy 150g), fat trimmed
1 x 3 second spray(s)
- Cook sweet potato in a small saucepan of boiling, salted water for 10 minutes or until tender. Drain well. Return to pan with mustard and coarsely mash. Stir through spinach. Season with salt and pepper.
- Meanwhile, season steak with salt and pepper. Heat a non-stick grill pan over high heat and lightly spray with oil. Cook steak for 1–2 minutes each side, or until cooked to your liking. Remove from pan and rest steak for 5 minutes before serving with mash.