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
- Clean and pat dry;
- Slit steak a few times and insert thinly sliced garlic;
- Add sea salt;
- Marinate overnight;
- Add safflower oil to a large sauté pan on medium high heat;
- Place steak in when the pan gets hot;
- Cook each side for 2 minutes;
- Put the whole pan in a 400˚F (200˚C) pre-heated oven;
- Lower to 350˚F (175˚C) for 10 minutes;
- Take out steak, rest for 5-10 minutes before cutting into 1/2” thick slices in a 30˚ angle;
- Add cream spinach and serve hot.
For cream spinach
- Slowly fold in chopped spinach in the sauce pan when water comes to a boil;
- Cook until it gets soft;
- Take it out and squeeze out juice, set aside;
- On a separate sauté pan, add safflower oil over medium heat;
- Sauté onion until soft and golden, not brown;
- Cook roasted garlic together until garlic disappears;
- Add half and half and cream mixture to a large sauce pan;
- Add cooked onion and garlic;
- Top with drained spinach;
- Add salt and nutmeg;
- When it comes to a boil, add cream cheese mixture;
- Turn off heat;
- Add unsalted butter and mix well;
- Transfer to a baking pan;
- Cover with aluminum foil and place in 350˚F (175˚C) oven for 10 minutes;
- Serve hot.