Steak with spinach and mushrooms

Steak with spinach and mushrooms

By
From
Recipes for a Great Life
Serves
2
Photographer
Greg Elms

Use your favourite cut of steak, or the one you can afford. The best choices are rump, sirloin, eye fillet or even rib eye. Trim away all the visible fat before cooking and avoid overcooking – that way the meat stays moist and tasty.

Ingredients

Quantity Ingredient
2 cups firmly packed baby spinach leaves, washed and well drained
1 tablespoon extra-virgin olive oil
2 x 150g steaks, trimmed of visible fat, about 2 cm thick
1/4 onion, finely chopped
2 tablespoons dry white wine
200g mixed mushrooms, cleaned and sliced
2 tablespoons parsley, chopped
1 small garlic clove, chopped
salt
freshly ground black pepper

Method

  1. Heat a large saucepan over a medium heat. Add the spinach and toss well. Cover the pan and cook for a couple of minutes until the spinach has wilted. Remove the pan from the heat and tip the spinach into a colander to drain.
  2. Heat the oil in a medium-sized frying pan and cook the steaks for 2–3 minutes on each side, which will be sufficient for medium–rare. Transfer the steaks to warmed plates, cover with aluminium foil and leave to rest.
  3. Add the onion to the pan and fry for 30 seconds, stirring. Add the wine and mushrooms and cook over a high heat, stirring from time to time, until the mushrooms are soft.
  4. Stir in the spinach, chopped parsley and garlic and season to taste with salt and pepper. Arrange a mound of the spinach mixture on top of each steak and serve straight away.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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