YOUR SOLIN GENERATED RECIPE
Seared Beef Strips with Sautéed Spinach and Cauliflower Mash
Pan-seared lean beef strips served over a creamy garlic cauliflower mash with tender sautéed spinach, finished with a sprinkle of flaky sea salt.
INGREDIENTS
6 oz Beef Sirloin Strips
300g Cauliflower Florets
2 cups Fresh Spinach
2 tsp Olive Oil
2 tbsp Non-fat Greek Yogurt
1 clove Garlic
PREPARATION
Steam the cauliflower florets until they are fork-tender, then drain any excess water thoroughly.
Blend or mash the cauliflower with the Greek yogurt and half of the minced garlic until the texture is creamy.
Season the beef strips with sea salt and black pepper.
Heat one teaspoon of olive oil in a heavy skillet over medium-high heat and sear the beef strips until browned and cooked to your desired level.
Remove the beef from the pan and set aside.
Add the remaining teaspoon of oil, the rest of the garlic, and the spinach to the same skillet.
Sauté the spinach for one to two minutes until it is just wilted and vibrant green.
Plate the cauliflower mash, top with the seared beef, and serve with the sautéed spinach on the side.