· 1 steak per person dining (ribeye or rump would be good choices)
· 2 kiwifruit
· 2 Tbsp soy sauce
· 1-2 cloves garlic
· 1 Tbsp brown sugar
· 1 Tbsp tomato sauce
· 1 Tbsp oil
· 1 leek
· Optional – 1 clove garlic or 1 tsp crushed or garlic granules, 1 tsp nutmeg
· 1 bunch silverbeet
· 3 Tbsp flour
· 2 cup milk
· ½ cup grated cheese (or parmesan)
· 1 potato per person
· 2-3 Tbsp milk
· 1 Tbsp butter
To make marinade, peel and finely dice kiwifruit. Place in a small bowl. Add soy sauce, garlic (crushed), brown sugar and tomato sauce. Mix well. Place steaks in a shallow dish and pour marinade over top, until well covered. Leave in the fridge to marinade for at least an hour, but this can be prepped the day before to marinade if you want a stronger flavour and more tender meat. The acid in the kiwifruit helps break down the meat leading to a more tender texture.
Peel and chop potatoes, place in a large pot. Cover with water and boil for approx 20 minutes, until soft. Remove from heat, drain and mash. Add milk and butter for a creamier consistency.
In a large fry pan, heat oil over medium heat. Dice and add leek and garlic (if using). Cook until begins to appear clear. Rinse, dry then finely slice silverbeet (you could slice in a food processor if you like it very small and creamy). Add to the frying pan and cook until wilting down well. Once greens have wilted down add nutmeg (if using). Add flour to pan and stir through until forming a roux base consistency with the greens. Add milk, stirring throughout to avoid lumps. Bring to the boil, then add cheese. Cook for 6-8 minutes until creamy.
In another pan (or clean and reuse the greens pan), heat to a medium heat and fry steaks on both sides until you reach your desired level of cooking.