Serves 2
25 min
Beef with Spinach Chimichurri
Recipe GLPR7d803ff6b073d3
Tender beef slices topped with a vibrant spinach-based chimichurri sauce infused with cilantro, garlic, and coriander. Served alongside fluffy barley for a hearty, South American-inspired main course.
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Ingredients
2 tbsp fresh spinach
4 tsp fresh cilantro
2 garlic cloves
½ tsp ground coriander
2½ tsp olive oil
4 oz beef (whole cut)
salt
black pepper
⅓ cup cooked barley
Directions
Prepare the spinach chimichurri sauce: combine fresh spinach, cilantro, minced garlic cloves, ground coriander, 2 teaspoons of olive oil, salt, and pepper in a small bowl. Mix until well combined but with some texture remaining.
Heat the remaining 0.5 teaspoon of olive oil in a skillet over medium-high heat.
Pat the beef dry and season lightly with salt and pepper.
Once the skillet is hot, place the beef in the pan and cook for 6-8 minutes per side, until the internal temperature reaches 145°F. Transfer to a plate and let rest for 2 minutes.
Warm the cooked barley in a small pot or microwave if needed.
Slice the beef and divide between two plates. Top with the spinach chimichurri sauce and serve alongside the warm barley.
