NYC Steak with Spinach and Salsa Verde
This NYC Steak with Spinach and Salsa Verde featured on James' American Adventure. James served his steak rare but cook it the way you like it. Simple, proper food!
Ingredients
- 2 x 500g (1 lb 2 oz) sirloin steaks
- sea salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 shallots, halved
- 25g (1 oz) lightly toasted croutons
For the Salsa Verde:
- Small bunch of basil, chopped
- Small bunch of flat-leaf parsley, chopped
- 1 shallot, diced
- 8 anchovy fillets, chopped
- 3 tablespoons capers, chopped
- 2 teaspoons Dijon mustard
- 1 lemon, juiced
- 100g (31/2 oz) candied walnuts or walnut halves, chopped
- 8 tablespoons olive oil
For the spinach:
- 200g (7 oz) baby leaf spinach, washed
- 6 tablespoons (heavy) cream
- Ground nutmeg
- Pinch of freshly ground nutmeg
Method
Lay the steaks on a board and season well on both sides.
Heat a large non-stick frying pan over a medium heat until hot then drizzle in the oil. Add the steaks and cook for 4-5 minutes then turn each steak over. Add the shallots to the pan cut-side down, and continue to cook for a further 4-5 minutes.
Lift the steaks and shallots onto a warm plate. Cover and leave to rest. Set the pan aside.
Put all the ingredients for the salsa verde into a medium bowl and season well. Mix together.
Place the spinach into the steak frying pan and pour over the cream. Heat over a medium heat for about 1 minute until the spinach has wilted, then season and sprinkle over the nutmeg. Stir everything together.
Slice the steaks on a board. Spoon the spinach over a large platter, arrange the strips of steak on top, spoon over the salsa verde and scatter over the croutons.
Ingredients
- 2 x 500g (1 lb 2 oz) sirloin steaks
- sea salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 shallots, halved
- 25g (1 oz) lightly toasted croutons
For the Salsa Verde:
- Small bunch of basil, chopped
- Small bunch of flat-leaf parsley, chopped
- 1 shallot, diced
- 8 anchovy fillets, chopped
- 3 tablespoons capers, chopped
- 2 teaspoons Dijon mustard
- 1 lemon, juiced
- 100g (31/2 oz) candied walnuts or walnut halves, chopped
- 8 tablespoons olive oil
For the spinach:
- 200g (7 oz) baby leaf spinach, washed
- 6 tablespoons (heavy) cream
- Ground nutmeg
- Pinch of freshly ground nutmeg
Method
Lay the steaks on a board and season well on both sides.
Heat a large non-stick frying pan over a medium heat until hot then drizzle in the oil. Add the steaks and cook for 4-5 minutes then turn each steak over. Add the shallots to the pan cut-side down, and continue to cook for a further 4-5 minutes.
Lift the steaks and shallots onto a warm plate. Cover and leave to rest. Set the pan aside.
Put all the ingredients for the salsa verde into a medium bowl and season well. Mix together.
Place the spinach into the steak frying pan and pour over the cream. Heat over a medium heat for about 1 minute until the spinach has wilted, then season and sprinkle over the nutmeg. Stir everything together.
Slice the steaks on a board. Spoon the spinach over a large platter, arrange the strips of steak on top, spoon over the salsa verde and scatter over the croutons.
