One-pan steak with mushrooms, peas and greens
Steak can feel like quite the luxury, so I love it when it's on special offer and I can make a relaxed dinner that still feels special. While I'm not against the steak-and-chips combo, the colour of the peas here along with the other green veg helps to lift the crème fraîche and mustard – with the natural juices, they make a sauce with minimal effort.
Overview
Prep time
10 mins
Cook time
35 mins
Serves
2
Ingredients
400g steak (sirloin, ribeye, hanger or skirt all work well)
2 tbsp olive oil
500g chestnut mushrooms, sliced
1 onion, sliced
250g cavolo nero, spring greens or kale, shredded
250g frozen peas
1 tbsp Dijon mustard
200-300ml crème fraîche
Handful of chopped parsley, to garnish (optional)
Method
Step
Rub the 400g steak all over with ½ tbsp of the oil and then season with salt and freshly ground black pepper. Set aside.
Step
Dry fry the 500g sliced mushrooms in a large frying pan until they've released their liquid and it has evaporated.
Step
Drizzle in 1 tbsp of the oil and continue to fry the mushrooms until browned a little.
Step
Remove the mushrooms from the pan, leaving behind as much of the oil as possible.
Step
Fry the steak in the pan, cooking it for 2-3 minutes on each side, depending on how well cooked you like it. Remove the steak from the pan and leave to rest.
Step
Add the remaining ½ tbsp oil to the pan, then stir in the sliced onion and fry for 6-8 minutes or until beginning to brown.
Step
Stir 250g greens into the pan along with the mushrooms and 75ml water. Fry for 3-4 minutes or until the greens have started to wilt.
Step
Slice the steak into strips and add to the pan, along with any liquid released.
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