Couple of days ago during the office hours, suddenly I craved for spinach (but not the raw spinach salad). They say, if you crave for something, your body generally needs it. So we went ahead with the urge and for our small dinner party on Saturday night we cooked spinach as a side dish to the grilled ribeye/sirloin steaks with two different sauces. Peanut sauce at the bottom and salsa sauce on the top of the medium rare grilled steaks.
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| peanut & spices are toasted for the peanut sauce |
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| salsa verde |
The sauces (the recipe from Jamie Oliver) were prepared an hour ahead. As you see, there are lots of ingredients, especially lots of spices. We were a bit doubtful at this stage about this fiesta of different tastes but no need to worry as they all workout wonderful together.
The spinach leaves first washed 17 times as it came with mud, and then are fried on a large pan with couple of tablespoons of olive oil while stirring them with a fork holding a clove of garlic. In about 5-7 minutes they were cooked and seasoned with salt and pepper.
And we decided to cook the potato-pea mash (see the recipe) as another side dish to add a bit of carbohydrate to the picture..
Just before sitting on the table, we grilled the steaks on our good old heavy griddle pan; 2 minutes each side for medium-rare (or 3 for medium). And after grilling, we rubbed the steaks with the cut side of the garlic clove and whipped it with rosemary for more flavors (tip from Jamie).
The steaks are served sliced on top of peanut sauce and the salsa sauce comes on top as you like it.
Delicioso! The salsa sauce adds a freshness and lightness to the steaks on top of the intense flavor of the peanut sauce. And it made us feel we are having a supper in the backyard on a breezy summer afternoon. And yes my craving for spinach was fulfilled..
eppelim
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