Steak Stroganoff with Creamed Garlic Spinach and Grilled Sproutsby Elissa Jewell on August 7, 2015
Steak Stroganoff with Creamed Garlic Spinach and Grilled Sprouts
- 4 x 150g raw, lean, grass fed sirloin steaks
- 1 x 250g packet frozen, chopped spinach
- ½ tablespoon crushed garlic
- 120mls of lite coconut milk
- 2 cups of mushrooms (240g), chopped
- 20 medium sized Brussels sprouts, cut lengthways into halves
Take the steak out of the refrigerator, season with salt and pepper and leave to warm to room temperature before you begin cooking.
Lightly spray a griddle/grill pan with some coconut or olive oil spray and make sure it’s hot before laying the steak lengthways or sideways across the grill lines. For the best, juiciest steak – cook the steak one way (ie covering the lines or lengthway across the lines), then move to the other position without turning, cook a little longer until you get grill marks in the opposite direction, then flip and repeat on the other side.
Cooking times will change as per your liking (ie rare, medium etc) but once done, be sure to take off the heat, cover with foil and leave to rest. This will seal the juices inside your steak. Keep the griddle pan on the stove but off the heat – we’ll be using the steak juices to make the sauce.
Microwave your spinach while the steak is cooking so that the spinach is completely defrosted and warm. Place the spinach in a small saucepan with the garlic, keep it warm and keep stirring it to remove any remaining water moisture before adding half of the coconut milk (60mls) and cooking for a further 2 minutes. Take off the heat and start your mushroom sauce.
Turn your stove back on and use the same pan you cooked the steak in, add half a cup of hot water to de-glaze the meat juices from the pan then and add your sprouts to the grill to broil in the meat juices, placing them cut-side down on the pan. Allow them to cook until just tender before adding the mushrooms to the pan also. Season everything well and cook until the mushrooms and sprouts are tender. Remove the sprouts from the pan, add the remaining coconut milk then turn off the heat (leaving the mushrooms in the pan for now) and begin to plate your steak. The mushroom sauce will have thickened just a little bit by the time you’ve plated the remaining ingredients.
Serve your rested steak on top of the creamed spinach and the sprouts, and then layer with the mushroom sauce. Add carbs if your meal calls for them, suggestions would be to thinly slice the steak and then mix the mushrooms, spinach and cut steak strips through cooked pasta or on top of cooked rice or potatoes.
Prep & Cook Time: As long as it takes you to cook your steak
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