Greek-Inspired Beef Eye Fillet Steaks with Spanakorizo

Ingredients

• 1 pack Silver Fern Farms Beef Eye Fillet Steaks
• 1 Tbsp red wine vinegar
• ½ large lemon, juice and zest of
• 2 tsp dried oregano
• 3 garlic cloves, crushed

Spanakorizo:

• 400g spinach, roughly chopped
• ½ onion, finely chopped
• 2 Tbsp mint, finely chopped
• 2 Tbsp dill, finely chopped
• 1½ cup water
• ¾ cup long grain rice
• ½ large lemon, juice of
• 1 Tbsp red wine vinegar
• 75g feta

Method

Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Place the beef in a bowl and marinate with red wine vinegar, lemon juice and zest, dried oregano, salt, pepper, and olive oil. Set aside for at least 15 mins while you start making the spanakorizo.

Place the spinach in a large sieve and pour boiling water over it to wilt it. Allow it to drain.

Meanwhile, heat a fry pan and drizzle with olive oil. Cook the onion until it has softened. Add mint, dill, and water. Bring to a boil then add rice. Cover and cook for 10 mins.

Add a bit more water, the spinach, and lemon juice and cook for a further 15 mins, or until the rice has cooked through. Add red wine vinegar. Season to taste with salt and pepper. Mix half of the feta into the rice and crumble the rest on top.

Heat a cast iron pan to med-high and drizzle with oil. Add garlic and beef (reserving the marinade), cook for 3-4 mins on each side. Remove from heat, cover loosely, and allow to rest for 5 mins.

Pour the reserved marinade into the pan and heat until it simmers. Pour over the meat and spanakorizo before serving.