Anti-Inflammatory Beef Skillet with Pumpkin Seed, Rosemary, Wilted Spinach and Blueberry

Preparación

1. 01

   Warm the olive oil in a small nonstick skillet over medium heat. Add the rosemary leaves and the smashed garlic clove and infuse for 60 seconds — the kitchen should smell like a Sunday roast.

2. 02

   Lift out the garlic clove and discard. Raise the heat to medium-high and add the pumpkin seeds. Toast 60 seconds, shaking the pan, until they pop and turn fragrant. Tip the seeds onto a plate, leaving the rosemary oil in the pan.

3. 03

   Pat the beef dry, season with salt and pepper, and sear in the rosemary oil for 90 seconds, stirring once, until browned outside but still pink in the middle. Tip onto the plate with the pumpkin seeds.

4. 04

   Add the spinach and a tablespoon of water to the same pan. Cover for 1 minute, then uncover and stir until just wilted. Return the beef and pumpkin seeds, toss once, and slide everything onto a plate.

5. 05

   Finish with the lemon juice and a crack of black pepper. Set the blueberries and pomegranate seeds in a small bowl alongside.