Pot-Roast Steak with Spinach & Omelette

Name: Pot-Roast Steak with Spinach & Omelette
Yield: Serves 4
Ingredients: 200 g(7 oz) spinach leaves, roughly chopped; 20 g(¾ oz) butter; 75 g(2¾ oz) thinly sliced ham; 125 ml(4½ fl oz/½ cup) red wine; 600 g(1 lb5 oz) thick slice of rump steak; 3 eggs; 400 g(14 oz) tinned diced tomatoes; 2 tablespoons grated parmesan cheese; 1 small celery stalk; 1 small carrot, peeled and roughly chopped; 3 tablespoons chopped parsley; 5 tablespoons olive oil; 1 garlic clove, peeled and squashed a bit; 1 large red onion, roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

Ask your butcher to slice the meat in half horizontally, stopping just before he cuts all the way through so that the steak opens out like a book. I love to serve this with buttered noodles and you might even like to add a few peas to the omelette for a spotted effect.

Ingredients

1 small celery stalk
1 small carrot, peeled and roughly chopped
1 large red onion, roughly chopped

Main course
Gluten-free

Method

Put the celery, carrot and onion in a processor and pulse until they are finely chopped, or do so by hand. Heat 3 tablespoons of the oil in a flameproof casserole and fry the chopped vegetables over medium heat until they are nicely golden. Add the tomatoes and parsley and cook for about 5 minutes,