Rump steak with spinach and pine nuts

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Roast the pine nuts in a pan without fat until golden yellow, take them out and let them cool down. Wash spinach well, clean and drain. Peel and finely dice 1 onion and garlic. Heat 30 g fat in a large pot.

2. 2

   Fry the onion and garlic in it. Add 150 ml water, bring to the boil and season with salt, pepper and nutmeg. Add spinach, bring to the boil and let it collapse for 3-4 minutes. Wash meat, dab dry and season with salt and pepper.

3. 3

   Spread a thin layer of 1/4 teaspoon of oil on each meat. Grill in a hot grill pan for 3-5 minutes on each side. Peel 2 onions and cut into rings. Remove the meat from the pan, wrap in aluminium foil and let it rest.

4. 4

   Put the onions in the grill pan and fry them, take them out. Coarsely chop the pine nuts and fold them into the spinach. Arrange meat with onion rings and spinach on plates. Baguette tastes good with it.

Nutrition Facts

KCAL
370 kcal

CARBS
4 g

FATS
22 g

PROTEINS
38 g