Steak with succulent greens

This is a very sexy dish. For me, the secre to a perfect steak is the juices. It has to be moist with flavour from the sauces, melting in your mouth. Steak is a perfect protein and needs to be balanced with plenty of fat. The right kind of fat will give the dish that juicy quality that we want. The classic steak is traditionally accompanied by potatoes. As a rule, I promote low carb living. Brussels sprouts are a good alternative to spuds. They are firm enough when bitten into, have the right shape and I don’t know about you, but they definitely leave me satisfied. Who needs potatoes, when you have a bowl of Brussels Sprouts! Or is that just me? A good sauce is an absolute key for steak. We all like different flavours. I find that home made pesto works beautifully though you may find a different sauce that you prefer.

Print Recipe
Steak with succulent greens
Prep Time 5 Minutes
Cook Time 10 Minute
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 10 Minute
Servings
Ingredients
Instructions
  1. Cook bacon in the oven for 10 minutes on 200 degrees C.
  2. Quarter Brussels sprouts. You can just through them in the pot at they are. It will just take longer to cook them.
  3. Steam brussel sprouts or boil in a little bit of water (1/2 a cup) with a lid on. Rising steam will be enough to do the job. Don’t overcook them. 5 minutes or even less is enough. Once cooked, drain extra liquid.
  4. Chop up bacon.
  5. Cook spinach in another pan with literally a splash of water. Cook under a lid. Spinach will release more juices. It is cooked super quickly. 1 minute. Once cooked. Drain extra liquid.
  6. At the same time as cooking spinach, Start frying steak on high heat. Lots and lots of fat is the secret. Lard, butter or coconut butter are good choices. Sprinkle skeak with sea salt. Fry for 1 minute and then flip, sprinkle with sea salt again and fry for another minute. If you want your steak medium or well done, cook it a little longer on each side.
  7. Add cooked brussel sprouts, spinach and bacon to the frying pan. Mix well, so that juices and flavours from the meat and fat are mixed with everything else.
  8. Serve with a dollop of home made pesto, which I teach you how to make.
  9. If you have no time to make your own pesto a bit of Roquefort or Stilton cheese goes very well with this dish. Olives, especially spicy ones are another accompaniment that you could use instead of pesto.