Fried steak with creamy spinach
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 503, total fat 27 G., saturated fats 14 G., proteins 49 G., carbohydrates 13 G., fiber 3 G., cholesterol 115 mg, sodium 127 mg, sugar 0 G.
Calories 503, total fat 27 G., saturated fats 14 G., proteins 49 G., carbohydrates 13 G., fiber 3 G., cholesterol 115 mg, sodium 127 mg, sugar 0 G.
This dish uses flavorful flank steak, a great everyday cut for those seeking the rich flavor of beef. The key is to cook it for the recommended cooking time to ensure the steak remains pink inside, resulting in tender and juicy flavor. Flank steak is cooked as a large, whole piece, allowed to rest, and then thinly sliced against the grain before serving. Serve with spinach simmered in a delicious creamy Parmesan sauce, garnished with a pinch of nutmeg and grated lemon zest.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg flank steak from the belly part
- Olive oil to brush the steak
- 1.5 tbsp unsalted butter
- Half an onion, finely chopped
- 1.5 tbsp flour
- 1.5 cups whole milk
- 2 x 280g packages frozen chopped spinach, thawed and squeezed out
- 3/4 tbsp. grated parmesan
- 0.5 tsp. grated lemon zest
- 1/4 teaspoon freshly grated nutmeg
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Cooking the dish according to the recipe:
- Heat a grill pan over medium-high heat. Pat the steak dry and lightly brush with olive oil. Season with 1.5 teaspoons of salt and 2-3 teaspoons of black pepper. Grill, turning once, for 10-13 minutes for medium-rare. Transfer the steak to a cutting board to rest for about 10 minutes.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Remove from heat and gradually whisk in the milk. Return to medium heat and simmer, stirring, until the sauce thickens slightly, about 2 minutes.
- Add the spinach, 1/4 cup water, 1/2 cup Parmesan, lemon zest, and nutmeg and cook, stirring occasionally, until the sauce thickens and the spinach is wilted, about 10 minutes. Thin with more water if needed. Stir in the remaining 1/4 cup Parmesan and season with salt to taste.
- Slice the steak thinly against the grain and serve with spinach.
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