Beef steak with a fried egg, spinach and potatoes

Ingredients

For 1 serving

• Beef rump steak130 g
• Eggs1
• Spinach200 g
• Potatoes180 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: eggs,

Method

1. Put a pan of water on to boil. Meanwhile peel the potatoes and cut them into 1.5 cm cubes; when the water boils, salt it and cook them for 12 minutes, until tender, then drain. Take the steak out of the fridge.
2. Wash the spinach. Heat half the oil in a wide frying pan over medium heat with the crushed garlic, add the potatoes and fry for 5 minutes, until they start to brown; add the spinach and sauté for 2–3 minutes, until wilted. Season with salt and remove the garlic.
3. Heat a griddle over high heat until very hot and cook the rump steak for 3 minutes per side, until browned outside and pink inside; season with salt and pepper and let it rest for a couple of minutes.
4. Meanwhile heat the remaining oil in a small non-stick pan over medium-low heat, crack in the egg and fry it for 3–4 minutes, until the white is set and the yolk still runny.
5. Lay the egg on the steak, so the yolk acts as a sauce, and serve with the spinach and potatoes.