By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
249 cal · 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.
Comments
All ingredients are stocked at standard Charlotte chains, so no special stops required. At roughly $12–14 for two servings, the cost is moderate and driven by the beef cut; barley keeps it lean. The 25-minute time is honest for pan-searing beef and blending chimichurri, though you'll want spinach pre-washed to stay on schedule. It's a satisfying, quick dinner for two that reheats reasonably well, though the cilantro-forward sauce will fade slightly overnight—plan to finish it fresh the same night or revive it with a squeeze of lemon when you reheat.
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