Super-indulgent, super-fast Sunday lunch!
- a medium porterhouse or rump steak
- a large bunch of spinach
- a medium wedge of blue cheese
- fresh granary bread
Season the steak on both sides, then pan fry in a smudge of oil until rare (90 seconds per side). Set aside to rest. Meanwhile, wash the spinach thoroughly and remove any tough stalks. Place in a large saucepan, still wet; cover with a lid and steam in its own juices for 2-3 minutes, until wilted. Remove and put in a colander; squeeze out the water with a spatula, or, when cool enough, your hands; finely chop. Cut the warm steak against the grain into thin slices.
Reheat the steak pan and, using the oil still in the pan, lightly toast each slice of bread on one side. Onto one toasted side, slice pieces of blue cheese, then top with spinach and steak; close with another toasted side facing in. Repeat for another sandwich, or two. Slice diagonally and serve immediately!