Beef steak with spinach
1 serving
30 minutes
Beef steak with spinach is a gourmet dish that combines the rich flavor of meat and tender greens. Traditionally, the beef steak is seared to a golden crust to retain its juiciness. Spinach cooked with garlic and egg adds softness and zest to the dish. This recipe is widely popular in European cuisine, especially in France and Italy, where the harmony of flavors and proper ingredient combinations are valued. This dish is perfect for dinner as it is nutritious and elegant. The prior marination of the meat gives it a deeper aroma, while resting after cooking allows the juices to distribute evenly for maximum juiciness. The steak with spinach can be served as a standalone dish or accompanied by a light side like mashed potatoes or fresh vegetables.
1
Take a ready piece of beef 1.5 cm thick, salt and pepper both sides, and place it in the refrigerator for 12 hours. Although steak is usually not marinated, this method allows you to enjoy not just meat but flavorful meat.
- Beef steak: 150 g
- Ground black pepper: to taste
- Salt: to taste
2
Preparing spinach: wash and dry it.
- Spinach: 4 bunchs
3
Add 1 tablespoon of vegetable oil to the pan, place the spinach in the pan, and sauté for 8-10 minutes until partially cooked, seasoning with salt to taste.
- Olive oil: 1 teaspoon
- Spinach: 4 bunchs
- Salt: to taste
4
In a bowl, mix 1 egg with 2 minced garlic cloves and add to the partially cooked spinach. Continue to simmer for another 3-4 minutes.
- Chicken egg: 1 piece
- Garlic: 2 cloves
5
Heat the pan strongly. Brush the steak with a drop of olive oil on both sides. Fry the steak for 4 minutes on each side (if you like medium-well).
- Beef steak: 150 g
- Olive oil: 1 teaspoon
6
After the meat is ready, let it rest for 2 minutes. During cooking, all the juice collects in the center, so to make the steak juicy, you need to give time for this juice to 'diffuse'.