Steak with Sauteed garlic vegetables
4 Porterhouse steaks
100g mushrooms, sliced
2 carrots, chopped
4 cups baby spinach
2 brown onions, sliced
1 tsp minced garlic
2 tbsp butter
salt and pepper
Olivital extra virgin olive oil
Season steaks with salt and pepper and cook in pan on high heat in oil to your liking. Set aside to rest.
Meanwhile, melt butter in hot pan and add carrots, onion and mushrooms and cook for 5 minutes. Add garlic and stir through for a further 1 minute then add spinach and sauté until spinach has wilted and vegetables are soft.
Transfer sauteed vegetables and steak to plates to serve.