Chargrilled New York steak with dauphinoise potatoes recipe
Give your tenderly cooked steak some accompanying French-style pizazz - with this buttery, creamy and garlicky potato and spinach bake.
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Ingredients
- 300 millilitres pouring cream
- 1 cup milk (full cream)
- 1 clove garlic, minced
- 3/4 cup finely grated parmeasan
- 1 kilogram desiree potatoes, peeled and cut into 1cm-thick slices
- salt flakes
- cracked black pepper
- 150 grams baby spinach leaves
- 4 200g new york steaks (see cooking tip, below)
- 1 tablespoon olive oil
- rocket leaves dressed with olive oil and lemon juice, to serve
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