Grilled steak with sweet potato & spinach mash
6 - 9
PersonalPoints™ per serving
A kick of mustard makes for next-level mash in this simple five-ingredient supper
Sweet potato(es), raw
400 g, peeled and chopped
1 tablespoons, level
80 g, baby
Beef rump steak, lean, raw
Calorie controlled cooking spray
- Bring a pan of salted water to the boil. Add the sweet potato and cook for 10 minutes, or until tender. Drain well. Return to the pan with the mustard. Mash into a coarse purée. Stir in the spinach and season.
- Meanwhile, season the steak. Place a griddle pan over a high heat and mist with cooking spray. Cook the steaks for 2 minutes each side, or until cooked to your liking. Rest for 2 minutes, then serve with the mash.
Swap the sweet potato for the same amount of butternut squash mash, if you like.