Steak with Aioli & Spinach

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This method for cooking steak on a crust of salt is brilliant for those nights when you feel like a good steak but can’t be bothered to fire up the BBQ. Or if you don’t own a BBQ! If you do have access to a good barbie though, skip the salt and oil your steaks instead.

enough for: 2
takes: 15 minutes
2 steaks, at room temperature
1 packet frozen spinach (400g / 14oz), thawed
squeeze lemon juice
4-6 tablespoons whole egg mayonnaise
1 small cloves garlic,very finely chopped (optional)

1. Heat a frying pan (skillet) or BBQ on a very high heat.

2. Scatter a scant teaspoon of fine salt over the pan and add steaks.

3. Cook on a very high heat for about 3-4 minutes each side for medium rare or until cooked to your liking.

4. Remove steak and rest on a plate.

5. Decrease the temperature in the pan to medium and add spinach. Cook until spinach is hot. Squeeze lemon over the spinach.

6. Combine garlic (if using) with mayonnaise and serve with steak and spinach.

Prepare Ahead?

Steaks are best cooked fresh. You could prep the garlic mayo ahead and keep in the fridge for up to a week.

Variations

vegetarian – replace steaks with 1-2 large field mushrooms per person or try eggplant steak.

vegan – replace steaks with 1-2 large field mushrooms per person and either use vegan mayonnaise or serve with tahini sauce (2 tablespoons each lemon juice, tahini, water and extra virgin olive oil)

egg free – serve with tahini sauce (2 tablespoons each lemon juice, tahini, water and extra virgin olive oil)

budget – for a less expensive option serve the spinach & garlicky mayo with beef burgers or other burgers.

fresh spinach – replace frozen spinach with a big bunch of English spinach or other greens such as kale. Wash and finely slice, removing any tough stems then use as per the recipe. Will take a little longer to cook down than the frozen spinach.

carb lovers / more substantial – serve with roast spuds or hasselback spuds.

more veg – increase the spinach or add some chopped kale to wilt with the spinach.

Waste Avoidance Strategy

steaks – freeze them.

frozen spinach – keep frozen.

lemon – whole lemon will keep in a plastic bag in the fridge for months.

mayonnaise – unopened in pantry or in fridge once opened.

garlic – pantry.

Problem Solving Guide

too bland – season with salt & pepper and lemon juice. Next time try a different butcher or cut of steak.

too salty – cooking steak on a salt crust is great but you can easily overdo the salt. For now, brush the excess salt off with some paper towel but next time be more sparing with your salt layer. And don’t season the accompaniments.

too tough – sounds like you’ve overcooked the steak, If it’s still pink you can blame your butcher or the cut of meat. Next time try a different cut or a new butcher.

too dry – see comments for too tough.

too garlicky – be careful – garlic varies in strength and clove size. For now, mix in some extra mayonnaise or sign up to be a vampire slayer. Next time use less garlic – it’s always easier to add more.

don’t like garlic? – just serve a plain mayonnaise or replace with horseradish or dijon mustard.