Sure, it goes by many names (silverbeet, spinach or chard are a few) but in every language this hearty green leaf is totally delicious and definitely good for you. Try it in this comforting yet fancy version of traditional meat-and-three-veg. Dig in!
Always refer to the product label for the most accurate ingredient and allergen information.
vinegar (white wine or red wine)
Bring a large saucepan of salted water to the boil. TIP: Put a lid on the saucepan to help the water boil faster! Peel the potato and cut into 2cm chunks. Cut the courgette into 2cm chunks. Roughly chop the silverbeet. Finely chop the garlic (or use a garlic press). Pick the rosemary leaves and finely chop. Slice each beef rump in half to get 1 steak per person.
Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return the potato to the saucepan. Add the milk, salt and 1/2 the butter. Mash using a potato masher or fork until smooth. Season with a pinch of pepper. Cover with a lid to keep warm and set aside.
While the potato is cooking, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the courgette and cook, stirring, for 5 minutes, or until tender. Add the silverbeet and 1/2 the garlic and cook for a further 2 minutes, or until slightly wilted. Season to taste with salt and pepper. Transfer to a medium bowl and cover to keep warm.
Return the medium frying pan to a high heat with a drizzle of olive oil. Season the beef rump steaks with a pinch of salt and pepper on both sides. Once hot, add the steaks to the pan and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate and set aside to rest. TIP: This will give you a medium steak so cook a little less for rare, or longer for well done.
While the steak is resting, return the medium frying pan to a medium heat with the remaining butter and a dash of olive oil (to stop the butter from burning!). Add the remaining garlic and the rosemary and cook for 1-2 minutes, or until fragrant. Add the warm water, vinegar and honey and stir to combine. Season to taste with salt and pepper.
Thinly slice the beef. Divide the creamy mash and vegetables between plates. Top with the seared beef and spoon over the rosemary sauce.