Grilled Steak with Spinach-Mushroom Vegetables
Grilled steak with spinach-mushroom vegetables is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g small waxy potatoes
- Salz
- 2 EL Butter
- 2 TL Zitronensaft
- 3 EL freshly chopped herbs (e.g., parsley, chervil, basil)
- 200 g mushrooms
- 200 g baby spinach
- 1 Shallot
- 1 EL Rapeseed oil
- 200 g diced tomatoes (canned)
- Salz
- Pfeffer (from the mill)
- Muskat
- Paprikapulver (sweet)
- 4 beef steaks (≈180 g each)
- Salz
- Pfeffer (from the mill)
- 2 EL vegetable oil
Instructions
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1.
Wash the potatoes thoroughly, brush (or peel if desired), and cook in salted water for about 20 minutes. Then drain and let them steam dry.
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2.
Clean and halve the mushrooms. Wash the spinach thoroughly and spin dry. Peel and finely chop the shallot. Add the oil to a hot pan and sauté the shallot. Add the mushrooms and fry for 1-2 minutes while stirring. Then stir in the tomatoes, add the spinach, and let it wilt. Season with salt, pepper, nutmeg, and paprika, adjusting taste.
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3.
Rinse the steaks, pat dry, and season with salt and pepper. In a hot grill pan with oil, brown each side for about 2 minutes. Flip once diagonally to create the classic grill pattern. Then cook over low heat until desired doneness (depending on thickness, 2-6 minutes). Remove from pan and let rest for several minutes.
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4.
Halve the potatoes and toss in melted butter. Drizzle with lemon juice, lightly salt, and mix in herbs.
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5.
Arrange the vegetables, steaks, and potatoes on plates and serve.
