SEVEN COLOURS STEAK
YIELD: Serves 8
INGREDIENTS
SEVEN COLOURS STEAK
- 1.6 kg (8 steaks) Beef, rump/rib eye steak
- 70 g Seven Colours Grill Seasoning™ (04639010)
- 60 ml (¼ cup) Oil, for frying
- 80 g (¼ cup) Butter
SEASONED POTATO WEDGES
- 60 ml (¼ cup) Oil
- 1.5 kg (10 medium) Potatoes, cut into wedges
- 75 g Mild & Spicy BBQ Sprinkle (04377010)
CREAMED SPINACH
- 500 g (± 25 leaves) Spinach, shredded
- 45 ml (3 Tbsp) Oil, for frying
- 150 g (1 medium) Onion, finely chopped
- 625 ml (2½ cups) Milk
- 100 g (½ sachet) Creamed Spinach R/P (08448026)
METHOD
1 For the steak: Season the meat with the Seven Colours Grill
Seasoning™.
2 Heat a tablespoon of the oil in a non-stick griddle or frying pan
and fry the steaks in batches for 3 - 5 minutes on each side or
until cooked to preference.
3 Add butter to the pan with each batch to coat steak before
removing from pan. Rest steaks for 5 - 10 minutes before
serving.
4 For the wedges: Preheat an oven to 180°C.
5 Drizzle the oil over the potato wedges and season with the Mild
& Spicy BBQ Sprinkle.
6 Roast for 40 - 50 minutes or until golden brown.
7 For the spinach: Blanch the spinach in boiling water, drain well
and set aside.
8 Heat the oil in a large pot and fry the onion until soft
and transparent.
9 Mix together the milk and Creamed Spinach R/P and add to
the onion.
10 Simmer for 5 - 8 minutes, stirring continuously, until the mixture
has thickened.
11 Add the drained blanched spinach and mix through. Serve hot.
12 Serve the steaks with potato wedges and creamed spinach.
Chef’s Tip: Rinse the spinach thoroughly before cooking.
Chef’s Tip: Replace the Creamed Spinach R/P with 170 g White Sauce R/P (08432025) made with 1.75 litres milk.
