You’ll always eat your greens with this dish! Golden seared, juicy BBQ beef rests next to creamy garlic spinach – a classic steakhouse side. Finished with a serving of earthy beetroot pieces and toasted sunflower seeds.
BBQ Beef & Creamed Spinach
BBQ Beef & Creamed Spinach
with sunflower seeds & beetroot
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beetroot Chunks
- Creme Fraiche
- Free-Range Beef Schnitzel (without crumb)
- Garlic Clove
- Garlic Cloves
- NOMU BBQ Rub
- Onion
- Spinach
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
UN-BEET-ABLE
Place the beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
THAT TOASTY TASTE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or knob of butter. When hot, fry the shredded spinach until wilted, 2-3 minutes. Remove from the pan and season.
RAISE THE SPINACH STANDARD
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Return the sautéed spinach to the pan along with the crème fraîche and 100ml of warm water. Reduce the heat and simmer for 5-6 minutes until starting to thicken. If it’s too thick for your liking, loosen with an extra splash of water. Remove and season.
BASTE THE BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
HOPE YOU’RE HUNGRY!
Plate up the creamy spinach alongside the BBQ basted beef. Serve with the beetroot and garnish with the sunflower seeds. Dig in, Chef!
Beetroot Chunks - 300g
Sunflower Seeds - 10g
Spinach - 75g
Onion - 1
Garlic Clove - 1
Crème Fraîche - 50ml
Free-range Beef Schnitzel (without crumb) - 150g
NOMU BBQ Rub - 10ml
UN-BEET-ABLE
Place the beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
THAT TOASTY TASTE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or knob of butter. When hot, fry the shredded spinach until wilted, 2-3 minutes. Remove from the pan and season.
RAISE THE SPINACH STANDARD
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Return the sautéed spinach to the pan along with the crème fraîche and 150ml of warm water. Reduce the heat and simmer for 6-7 minutes until starting to thicken. If it’s too thick for your liking, loosen with an extra splash of water. Remove and season.
BASTE THE BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
HOPE YOU’RE HUNGRY!
Plate up the creamy spinach alongside the BBQ basted beef. Serve with the beetroot and garnish with the sunflower seeds. Dig in, Chef!
Beetroot Chunks - 600g
Sunflower Seeds - 20g
Spinach - 150g
Onion - 1
Garlic Clove - 1
Crème Fraîche - 100ml
Free-range Beef Schnitzel (without crumb) - 300g
NOMU BBQ Rub - 20ml
UN-BEET-ABLE
Place the beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
THAT TOASTY TASTE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or knob of butter. When hot, fry the shredded spinach until wilted, 4-5 minutes. Remove from the pan and season.
RAISE THE SPINACH STANDARD
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Return the sautéed spinach to the pan along with the crème fraîche and 200ml of warm water. Reduce the heat and simmer for 7-8 minutes until starting to thicken. If it’s too thick for your liking, loosen with an extra splash of water. Remove and season.
BASTE THE BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
HOPE YOU’RE HUNGRY!
Plate up the creamy spinach alongside the BBQ basted beef. Serve with the beetroot and garnish with the sunflower seeds. Dig in, Chef!
Beetroot Chunks - 900g
Sunflower Seeds - 30g
Spinach - 225g
Onion - 1
Garlic Cloves - 2
Crème Fraîche - 150ml
Free-range Beef Schnitzel (without crumb) - 450g
NOMU BBQ Rub - 30ml
UN-BEET-ABLE
Place the beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
THAT TOASTY TASTE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or knob of butter. When hot, fry the shredded spinach until wilted, 4-5 minutes. Remove from the pan and season.
RAISE THE SPINACH STANDARD
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Return the sautéed spinach to the pan along with the crème fraîche and 250ml of warm water. Reduce the heat and simmer for 7-8 minutes until starting to thicken. If it’s too thick for your liking, loosen with an extra splash of water. Remove and season.
BASTE THE BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
HOPE YOU’RE HUNGRY!
Plate up the creamy spinach alongside the BBQ basted beef. Serve with the beetroot and garnish with the sunflower seeds. Dig in, Chef!
Beetroot Chunks - 1,2kg
Sunflower Seeds - 40g
Spinach - 300g
Onion - 1
Garlic Cloves - 2
Crème Fraîche - 200ml
Free-range Beef Schnitzel (without crumb) - 600g
NOMU BBQ Rub - 40ml
Woolies Products in this dish
