New York steak with potato and spinach dauphinoise

Give your tenderly cooked steak some accompanying French-style pizazz - with this buttery, creamy and garlicky potato and spinach bake.
new york steak with potato and spinach dauphinoiseAustralian Women's Weekly



1.To make dauphinoise: Preheat oven to 220°C (200°C fan-forced). Combine cream, milk and garlic in frying pan over high heat and bring to a gentle boil. Add potatoes to pan and season with salt and pepper to taste. Cook for 10 mins.
2.Remove potatoes from heat, stir through spinach and top with parmesan. Place in oven for 20 mins.
3.Meanwhile, to cook steaks, place chargrill pan over medium-high heat. Season steaks with salt and pepper and rub with olive oil. Cook for 2 to 3 mins each side for medium. Leave to rest for a few minutes. Serve with the dauphinoise and rocket.

New York steak comes from the most tender section of the beef (the short loin), but use any cut you like. Red meat is most tender when you cook it from as near as possible to room temperature, so take the steaks out of the fridge 15 to 30 mins before cooking.


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