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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for BBQ Beef & Creamed Spinach?
The preparation time for BBQ Beef & Creamed Spinach with sunflower seeds & beetroot is between 15 and 30 minutes.
What is the total time required to make BBQ Beef & Creamed Spinach with sunflower seeds & beetroot?
The total time required to make BBQ Beef & Creamed Spinach with sunflower seeds & beetroot is between 40 and 55 minutes.
How many servings does BBQ Beef & Creamed Spinach provide?
4 servings
What are the main ingredients in BBQ Beef & Creamed Spinach?
Beef, Beetroot Chunks, Creme Fraiche, Free-Range Beef Schnitzel (without crumb), Garlic Clove, Garlic Cloves, NOMU BBQ Rub, Onion, Spinach, Sunflower Seeds
What is the nutritional information of BBQ Beef & Creamed Spinach?
Calories: 666, Carbs: 35 grams, Fat: grams, Protein: 48.4 grams, Sugar: 12.4 grams, Salt: 1508 grams
How do I prepare BBQ Beef & Creamed Spinach?
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! 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.
What should be prepared from my kitchen to make BBQ Beef & Creamed Spinach?
Beef, Beetroot Chunks, Creme Fraiche, Free-Range Beef Schnitzel (without crumb), Garlic Clove, Garlic Cloves, NOMU BBQ Rub, Onion, Spinach, Sunflower Seeds
How many calories does BBQ Beef & Creamed Spinach have?
666 calories
How much fat content does BBQ Beef & Creamed Spinach have?
grams
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