Steak and Braised Greens with Sweet Potato Mash
I love this quick, hearty and affordable dish. At home, there is usually a variety of greens and sweet potatoes available. Feeling rather tired, not very inspired but really hungry, I put this dish together in under 30 minutes and it has since become a weekly go-to recipe. Braised greens are a popular dish across Africa, in the Caribbean and in the diaspora. Add a dash of smoked paprika for that almost inimitable smoky flavour.
Method
Based on 4 servings, adjust as needed.
Step 1
Place the sweet potatoes in a saucepan filled with cold water, season with sea salt and bring to a boil. Cook for 10 - 12 minutes until the potatoes are fork tender. Once cooked, drain in a colander and return the potatoes to the warm pan to steam dry. This will ensure your mash is smooth and silky and not soggy.
Step 2
Meanwhile, to cook the spinach, rinse the greens and drain immediately in a colander, squeeze to remove as much water as possible and roughly chop. See tips below for tending to your greens.
Step 3
Heat a sauté pan with all but a splash of the vegetable oil and sauté the diced onions over a medium-high heat until softened and golden. Add the chopped chillies, and then the greens. Crumble in a stock cube, add the smoked paprika and stir fry the greens for a minute. Pour in 60 ml of water (if cooking for 4) and enjoy that sizzle. Cover and leave to simmer over a medium heat for 2-3 minutes until tender. Add a little more water if needed, to keep the greens moist. Sturdier greens may take longer. Season to perfection with sea salt and freshly ground black pepper.
Step 4
For the steak, heat a griddle pan or frying pan. Season the steak with crushed sea salt flakes and freshly ground black pepper. Drizzle the remaining oil all over the steak and rub it in. Once the pan is smouldering hot, place the steak in the pan and cook to your liking. 1.5 mins per side for rare, 3 mins per side for medium and 4-5 mins per side for well done. Leave to rest for a few minutes and slice to serve.
Step 5
Finally for the sweet potatoes, add the garlic, half of the butter and milk to the pot, season to perfection and mash. For a luxuriously smooth texture, whip with a hand whisk, or a stand mixer with the whisk attachment until smooth.
Step 6
Gently heat the remaining butter, then take it off the heat, add the turmeric and mix well to combine. Serve the whipped potatoes with the braised greens and steak. I served this stacked on one large plate as a shared dish for two. You can serve on individual plates if you wish and drizzle the turmeric and butter all over. Finally, sprinkle the Nigella seeds over the potatoes and steak for a flavourful crunch and tuck in!
- Ingredients
- Based on 4 servings
-
5 Garlic Cloves, grated 1x Sainsbury's Garlic -
3 tbsp Milk 1x Sainsbury's British Whole Milk 568ml (1 pint) -
3 tbsp Vegetable Oil, or avocado oil 1x Sainsbury's Vegetable Oil 1L -
2 Ribeye Steak, sirloin or rump 2x Sainsbury's British or Irish 21 Day Matured Ribeye Steak 225g -
2 tbsp Butter, avocado oil or vegetable oil 1x Sainsbury's British Butter, Unsalted 250g -
2 Red Chillies, chopped 1x Sainsbury's Red Chillies 65g -
2 tsp Nigella Seeds 1x Sainsbury's Nigella Seeds 48g -
1 tsp Turmeric 1x Sainsbury's Turmeric 48g -
4 Medium Sweet Potatoes, peeled and chopped 4x Sainsbury's Sweet Potatoes Loose -
2 Onion, diced 2x Sainsbury's Onions Loose -
1 Vegetable Stock Cube 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
400g Spinach, or substitute with your favourite greens 2x Sainsbury's Baby Leaf Spinach 200g -
3 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g