Submitted by: Julie Wolf
Servings: One
Ingredients: One 6-oz of your choice cut of beef – something thin with relatively low fat (because of the cooking technique)
8-10 medium organic strawberries, sliced
Three cups spinach
4 Shallots
1/4 cup balsamic vinegar
2 T grass fed salted butter
1-2 T coconut oil
Salt
Pepper
Good pinch of fresh rosemary needles
Instructions: Triple S – “Steak, Spinach and Strawberries”
All you need is a large frying pan. I use a 12″ Calphalon stainless steel one. Only because I hate doing dishes, so most stuff I make is one-pan/dish only. Anyway…
Heat the pan to medium. Add in salt and pepper (however much you want), and crush the rosemary and add it in. Chop up the shallot and when the butter bubbles in the pan, add it in. Saute until the shallots are soft.
Add in the other tablespoon of butter. Add in the balsamic vinegar. Put in the spinach and strawberries and cook until the strawberries are soft and the juice/vinegar starts to thicken (the vinegar reduces to a sweet sauce). Push all this to the outer edges of the pan.
Wait a little bit for the center of the pan to warm back up. I turn up the heat here because this is how I like my steak: hot on the inside and raw on the inside. I would only recommend doing this with US Wellness Beef products. You can cook your steak however you like though. I put it in the pan, time it for a minute, flip it, time it for another minute, turn off the heat, stir the entire thing up, cover, and let sit for ten minutes.
Plate and enjoy…or eat out of the pan for less dishes. 🙂
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