Cook the Book: Top Sirloin with Baby Spinach and Home Fries
If you want to add more gluten free, dairy free, and fodmap friendly recipes to your collection, Cook the Book: Top Sirloin with Baby Spinach and Home Fries might be a recipe you should try. For $4.59 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 51g of protein, 38g of fat, and a total of 577 calories. This recipe serves 2. This recipe from Serious Eats has 15 fans. It is a rather expensive recipe for fans of American food. If you have baby spinach, salt and pepper, sirloin steak, and a few other ingredients on hand, you can make it. It works well as a main course. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 96%, this dish is super. Try Cook the Book: Burger and Fries, Cook the Book: Village Fries, and Cook the Book: Miss Ina's Down-Home Rice Pudding for similar recipes.
Servings: 2
Ingredients:
2 to 4 cups raw baby spinach, washed and spun dry
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup red wine
Salt and freshly ground black pepper
1 pound grass-fed sirloin (top loin) steak
Equipment:
frying pan
stove
Cooking instruction summary:
Procedures 1 Arrange the spinach across the surface of a serving platter and set it aside. 2 Heat the olive oil in a cast-iron skillet over medium-high heat and fry the potato slices until crisp on both sides. Remove them from the hot pan and arrange them in a single layer on top of the raw spinach. 3 Salt and pepper the steak, and wipe out the pan. Return it to the stovetop over high heat, and pan-sear the steak until browned on the outside and medium rare within, 3 to 4 minutes per side. Remove the steak from the pan and lay it over the potatoes and spinach to rest and to further wilt the spinach. 4 Turn off the heat. Immediately pour the red wine into the hot pan and scrape any particles sticking to the pan to incorporate them. Pour this sauce over the meat along with a drizzle of olive oil. Serve at once, dividing the steak at the table.
Step by step:
1. Arrange the spinach across the surface of a serving platter and set it aside.
2. Heat the olive oil in a cast-iron skillet over medium-high heat and fry the potato slices until crisp on both sides.
3. Remove them from the hot pan and arrange them in a single layer on top of the raw spinach.
4. Salt and pepper the steak, and wipe out the pan. Return it to the stovetop over high heat, and pan-sear the steak until browned on the outside and medium rare within, 3 to 4 minutes per side.
5. Remove the steak from the pan and lay it over the potatoes and spinach to rest and to further wilt the spinach.
6. Turn off the heat. Immediately pour the red wine into the hot pan and scrape any particles sticking to the pan to incorporate them.
7. Pour this sauce over the meat along with a drizzle of olive oil.
8. Serve at once, dividing the steak at the table.
Nutrition Information:
covered percent of daily need
