Ingredients
For the pepper-crusted steak
200g/7oz sirloin steak, thickly sliced
25g/1oz plain flour
2 tsp crushed black peppercorns
pinch salt
1 free-range egg, beaten
1 tbsp olive oil
For the sweet potato mash
½ sweet potato, peeled, chopped
75ml/2½fl oz double cream
25g/1oz Stilton cheese
salt and freshly ground black pepper
For the spicy spinach
25g/1oz butter
large handful fresh spinach
salt and freshly ground black pepper
pinch dried chilli flakes
lime wedges, to garnish
Method
1. For the pepper-crusted steak, place the steak slices in between two sheets of cling film and bash flat with a rolling pin or meat mallet. Remove the cling film.
2. In a bowl, mix together the flour, crushed peppercorns and salt. Dip the steak pieces into the beaten egg, then dredge in the peppercorn mixture.
3. Heat the olive oil in a frying pan, add the steak and fry for 2-3 minutes on both sides, or until golden-brown all over and cooked through.
4. For the sweet potato mash, cook the sweet potato in a large pan of boiling salted water for 6-8 minutes, or until tender, then drain well. Place the cooked sweet potato back into the pan, add the cream and Stilton and mash until smooth. Season, to taste, with salt and freshly ground black pepper.
5. For the spicy spinach, melt the butter in a frying pan and add the spinach, salt and freshly ground black pepper and chilli flakes. Cook for 1-2 minutes, or until the spinach is just wilted. Drain off any excess water from the pan.
6. To serve, spoon the sweet potato mash onto a serving plate, top with the peppered steak and arrange the spinach on the side. Garnish with a few lime wedges.
