Ingredients
600g/1lb 5oz thick piece beef skirt or rump steak
2 shallots, chopped very finely
2 tbsp balsamic vinegar, plus a little extra
500g/1lb 2oz new potatoes
250g/9oz bag washed spinach
olive oil
Method
1. Put the beef in a wide shallow dish and rub it all over with the shallots and balsamic vinegar. Season and leave to marinate for 20 minutes.
2. Slice the potatoes and cook them in a large pan of boiling salted water for 12-15 minutes, until just tender.
3. Add the spinach and cover the pan for a couple of minutes to wilt the spinach. Drain well, and then toss in 2 tbsp of the olive oil, salt and pepper. Keep warm.
4. Meanwhile, grill or barbecue the beef for 6-8 minutes on each side for skirt or, 3-4 minutes each side for rump, depending on the thickness.
5. Remove and cover with foil for 5 minutes, then thinly slice across the grain. Serve the beef strips piled on top of the potatoes and spinach, then sprinkle a little extra vinegar and olive oil over each portion.
