Image: Brittany via Eating Bird Food

Ingredients:


ROASTED TOMATO

  • 14 grape tomatoes, halved
  • 2 cloves garlic, minced
  • pink Himalayan salt, to taste
  • freshly ground black pepper, to taste

SPINACH CREAM

  • 1 teaspoon butter or ghee
  • 2 cloves garlic, roughly chopped
  • 1 brown onion, finely chopped
  • ¼ cup vegetable stock
  • ¼ cup coconut cream
  • 2-3 handfuls of baby spinach leaves, roughly chopped
  • pinch of ground nutmeg
  • freshly ground black pepper, to taste

STEAK AND VEGETABLES

  • 4 beef steaks, left at room temperature for 20-30 minutes
  • 2 zucchini (courgettes), peeled into strips using a julienne peeler
  • 2 tablespoons nutritional yeast, to serve
  • 1 handful of flat-leaf  (Italian) parsley

Directions

  1. Preheat the oven to 180°C (350°F).
  2. First make the roasted tomato. Scatter the tomatoes on a baking tray lined with baking paper and season with the minced garlic, salt and pepper and roast for 15-20 minutes. Set aside.
  3. To make the spinach cream, melt the butter in a small saucepan over a medium heat.
  4. Add the garlic and onion and sauté until soft.
  5. Add the stock and coconut cream and bring to the boil, then add the spinach and simmer for 5 minutes.
  6. Blend the soup until you have a smooth consistency, then add the nutmeg and pepper and stir through.
  7. Adjust the seasoning and add more stock if the soup is too thick.
  8. Cook the steak to your liking, then rest the steak on a chopping board, covered with foil, for 10 minutes.
  9. While the steak is resting, place the zucchini in a bowl and cover with boiling water for approximately 5 minutes or until  soft.
  10. Drain the zucchini and combine with the spinach cream.
  11. Plate the spinach cream zucchini and top with sliced steak and roasted tomatoes. Serve with a sprinkling of nutritional yeast and parsley leaves.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.