Valentine’s Steak with Sweet Potato Fries and a Creamed Spinach

Set up the Outback grill for direct cooking at 230°C

Remove Steak from packaging and pat dry with a paper towel

Season with flaky salt.

Place steak into the centre of the barbecue.

Allow the steak to sear and when you have good grill marks, flip and continue on the other side.

Move the steak to the warming rack of the grill and allow to come up to temperature whilst cooking your sides. (We removed this steak when it reached 55°C internal temperature – medium).

Peel and chop sweet potatoes into even chip slices and season with olive oil and your favourite seasoning.

Place into the Outback paella dish and place onto the grill directly beneath the steak to catch any beef juices.

Allow to cook thoroughly, turning occasionally to prevent charring.

To make the creamed spinach, heat the butter in a saucepan, then add the onion cooking for until softened.

Stir in the plain flour and cook for 2 mins, then slowly start to whisk in the milk. Stir continuously for about 5 minutes until the sauce has thickened.

Prepare the spinach by pouring boiling water until the leaves have wilted and the spinach has softened. Once cooled, squeeze out any excess liquid, then chop into small pieces,
Stir the spinach into the sauce with the cream, and bring up to temperature.

Once the steak has sufficiently rested, carve and serve all up on to a serving platter to share with your valentine.