350g swedes, peeled and cut into chunks
1 heaped tbsp rosemary leaves, roughly chopped
80g butter
1 handful parsley, roughly chopped
1 medium beetroot, roasted or boiled until cooked, peeled and coarsely grated
1/2 tsp caraway seeds, cumin seeds or coriander seeds (optional but delicious)
2 tbsp olive oil, plus extra for brushing
2 tbsp balsamic vinegar
300g spinach, washed and drained
Lightly season the steak and leave it to come to room temperature.
Boil the parsnips and swedes with half the rosemary in lightly salted water.
Once cooked, drain in a colander and return to the pot.
Cook the butter over medium heat to a nut-brown colour, stirring it a little as it colours, then mash this into the root vegetables along with the parsley and keep warm.
Place the grated beetroot in a bowl.
Saute the remaining rosemary and the seeds (if using) in a pan with the olive oil until the rosemary sizzles. Pour over the beetroot and mix in the balsamic vinegar.
Season with salt and pepper.
Steam or saute the spinach to wilt it, then drain in a colander and keep warm.
Heat up a skillet, grill or heavy pan and brush the steaks with olive oil. Cook over a medium-high heat until cooked to your preferred stage. I cook mine for 5 minutes, then turn over and cook for another 2-3 minutes depending on the thickness of the meat.
Take the steaks off the heat, place on a warm plate and let them rest for 4-5 minutes, which will keep the meat juicy.
To serve, divide the mash and spinach between four warmed plates.
Slice the steak into fat fingers and sit them on top, then spoon on the beetroot salsa.
Peter Gordon Everyday
by Peter Gordon, photography by Manja Wachsmuth,
HarperCollins, $49.99
