Beef with sauteed silverbeet

Cut off the stalks. Cut the stalks in half, lengthways. Cut the silverbeet leaves in half, also lengthways. Wash and pat dry with paper towel.

Heat a large non-stick frying pan over a medium high heat. Add the steak and cook for 4-5 minutes each side for medium. Transfer to a plate and cover with foil to keep warm, and rest.

Heat half of the oil in the frying pan or wok over a high heat. Add half the silverbeet leaves and cook, tossing, for 2-3 minutes or until they have just wilted. Transfer leaves to a bowl and repeat the process with the remaining silverbeet leaves, stalks and garlic.

Return all the silverbeet to the pan. Toss. Season well with salt and pepper. Serve with the chargrilled beef and mashed potato.