Caribbean Spiced Steak
with Cannellini Mash and Pineapple Salsa
Ingredients
1 unit(s)
Baking Potato
2 unit(s)
21 Day Aged British Rump Steaks
2 tsp
Caribbean Adobo
unit(s)
Rump Bistro Steak
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
1 tin(s)
Pineapple Rings
1 unit(s)
Lime
15 grams
Salted Butter
grams
Netherend Butter Salted
125 grams
Baby Spinach
1 carton(s)
Cannellini Beans
grams
Potatoes
Nutritional information
Instructions
Chop the potato into 2cm chunks (no need to peel). Drain the rinse the cannellini beans in a sieve. Grate the lime zest. Pop the steaks in a bowl with the lime zest and carribbean adobo (use less if you don't like heat, it's quite spicy!). Add a drizzle of oil and a pinch of salt. Rub the flavours into the meat and leave to the side.
Pop the potatoes into your pan of boiling water along with a large pinch of salt. Cook for 15 mins, then add the cannelini beans and cook for a further 5 mins. Tip: The potatoes are cooked when you can easily slip a knife through them. Once cooked, drain and pop back into your pan. Cover with a lid.
Meanwhile, peel and grate the garlic (or use a garlic press). Roughly chop the parsley. Chop the pineapple into small ½cm pieces. Heat a frying pan on medium high heat and add the pineapple pieces along with a drizzle of the pineapple syrup. Stir and cook until golden and caremelised, 3-4 mins. Then remove to a bowl. Add the parsley, squeeze in the lime juice and add a pinch of salt and pepper. Stir and leave to the side.
Once the potato and bean mixture is cooked, drained and back in the pan, add in the butter, a pinch of salt and black pepper. Add a splash of milk (if you have some) and mash until smooth. Taste and add more salt and pepper if you feel it needs it. Then cover with a lid and leave to the side.
Wash out your frying pan and pop it on medium high heat. Once the pan is smoking hot (we actually mean it is smoking!), lay in the steaks and cook for 2½ mins on each side. Tip: We like our steak medium rare, if you like yours a little more cooked, just cook for a minute more on each side. Once cooked, remove to a board and cover with foil. Leave to rest for a few mins.
Pop your pan back on medium heat with a drizzle of oil and add the spinach. Add a pinch of salt and black pepper. Stir and cook the spinach until wilted, 3 mins. Then add the garlic, stir and cook for 1 minute more. Cut the steak into thin slices and serve with the mash and spinach and the pinapple salsa on top. Enjoy!
