In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Steak and Spinach
Hello everyone,
Sharing this week an ultra quick dinner of steak and herbed spinach, where balsamic marinated steaks are pan fried and served with a herbed, buttery spinach. Delicious and especially good when accompanied with sticky boiled jasmine rice. Truly a perfect power main course meal. Please note the recipe is for 2 person, so double up accordingly when feeding more diners.
Enjoy!
Serves 1 | Preparation time: 1 hour marinate + 10 mins | Cook time: 20 mins | Stove top cooking
INGREDIENTS
- 2 x marinated rib eye steaks
Marinade
- 50ml balsamic vinegar
- 50ml olive oil
- 50ml soya sauce
- 1 tsp cracked black pepper
- 1 tsp tobasco sauce
- 2 pieces of lemon rind
- 2 cloves garlic – crushed
- 1 thumbnail size piece fresh ginger – finely grated
Herb Spinach
- 150g unsalted butter
- 500g baby spinach leaves - washed
- 1 flat dessertspoon of mixed herbs – all finely chopped (rosemary, sage, oregano)
INSTRUCTIONS
1.Prepare steaks
Mid together all ingredients for the marinade, add steaks and marinate for a minimum of one hour.
2. Cook steaks
Remove steaks from marinade and cook in a pan over high heat in a little olive oil to either rare, medium or well done. Allow to rest.
3. Cook herb spinach
In a large pan melt butter. When butter is well melted and bubbling add herbs, toast well in hot butter. Add spinach. Toss well in herb butter until soft and wilted.
4. Serve!
Allow the steaks to rest before slicing. I recommend to serve in layers, with rice on the bottom, then a generous serving of spinach finishing with the slices of steak. Do use the steak juices as they are delicious.
SEE HOW ITS DONE:
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JULES TIPS
Can substitute the beef rib eye steaks with lamb steaks or even chicken breasts if preferred.
