Steak with Cream Spinach

Steak with Cream Spinach

Ingredients:

For steak

  • 1 piece rib eye steak, about 1 lb (1/2 kg);
  • 3 cloves garlic;
  • 1 teaspoon safflower oil;
  • Sea salt.

For cream spinach

  • 2 lb (1 kg) baby spinach, clean, drain and roughly chop;
  • 1 cup (240 ml) water;
  • 1/2 red onion, thinly slice;
  • 1 teaspoon safflower oil;
  • 1 bulb roasted garlic;
  • 1 cup (240 ml) half and half;
  • 1/2 cup (120 ml) heavy cream;
  • 4 oz (113 g) cream cheese;
  • 3 tablespoons sour cream;
  • 2 teaspoons unsalted butter;
  • Nutmeg;
  • Sea salt.

Recipe:

Serving for 2

For steak

  1. Clean and pat dry;
  2. Slit steak a few times and insert thinly sliced garlic;
  3. Add sea salt;
  4. Marinate overnight;
  5. Add safflower oil to a large sauté pan on medium high heat;
  6. Place steak in when the pan gets hot;
  7. Cook each side for 2 minutes;
  8. Put the whole pan in a 400˚F (200˚C) pre-heated oven;
  9. Lower to 350˚F (175˚C) for 10 minutes;
  10. Take out steak, rest for 5-10 minutes before cutting into 1/2” thick slices in a 30˚ angle;
  11. Add cream spinach and serve hot.

For cream spinach

  1. Slowly fold in chopped spinach in the sauce pan when water comes to a boil;
  2. Cook until it gets soft;
  3. Take it out and squeeze out juice, set aside;
  4. On a separate sauté pan, add safflower oil over medium heat;
  5. Sauté onion until soft and golden, not brown;
  6. Cook roasted garlic together until garlic disappears;
  7. Add half and half and cream mixture to a large sauce pan;
  8. Add cooked onion and garlic;
  9. Top with drained spinach;
  10. Add salt and nutmeg;
  11. When it comes to a boil, add cream cheese mixture;
  12. Turn off heat;
  13. Add unsalted butter and mix well;
  14. Transfer to a baking pan;
  15. Cover with aluminum foil and place in 350˚F (175˚C) oven for 10 minutes;
  16. Serve hot.

Go back to top