Thick-cut steak with vegetables

Ingredients

• Thick - cut steak: 1 piece (about 200 - 300 g)

• Cherry tomatoes: 6 - 8

• Fresh rosemary: 2 - 3 sprigs

• Garlic: 2 - 3 cloves

• Olive oil: 20 - 30 ml

• Salt: 4 - 5 g

• Black pepper: 3 - 4 g

• Spinach: 100 - 150 g

• Tea rubs: 3- 5 g

Instructions

1. Remove the thick-cut steak from the refrigerator and let it sit at room temperature for about 30 minutes to even out the internal temperature.

2. Sprinkle both sides of the steak with salt and black pepper and marinate for 10-15 minutes.

3. Wash the cherry tomatoes, mince the garlic, and wash the rosemary and set aside.

4. Wash the spinach and drain the water.

5. Heat olive oil in a frying pan and add the steak when the oil is hot.

6. Sear the steak for 3-4 minutes on each side (adjust the frying time according to the thickness of the steak and personal preference) until the surface of the steak is golden.

7. While the steak is frying, add the minced garlic and rosemary and fry them in the fat that oozes out of the steak.

8. When the steak is done, place it on a plate and let it rest for 5-10 minutes to let the juices return.

9. In the same frying pan, add the spinach and quickly stir-fry until the spinach is soft.

10. Season with appropriate salt, tea rubs, and black pepper.

11. Place the sautéed spinach on the bottom of the plate and place the thick-cut steak on top.

12. Garnish the steak with the fried cherry tomatoes and rosemary.

Tips

1. When frying steak, adjust the frying time according to the thickness of the steak and personal preference to achieve the ideal doneness.

2. The purpose of letting the steak rest is to allow the gravy to flow back and make the steak more juicy.

3. You can add some butter when frying the steak according to your personal taste to increase the aroma of the steak.