Greek Gigantes Plaki with Seared Beef and Wilted Horta
- Prep
- 10 min
- Cocción
- 15 min
- Total
- 25 min
- Porciones
- 1
Ingredientes
- 90ggrass-fed beef sirloin or flank, sliced thin (raw weight)
- 1/2cup (130g cooked)gigantes or large white beans, cooked from dry or canned
- 1/3cup (80g)crushed tomato, no salt added
- 2cups (60g)dandelion greens or Swiss chard, chopped
- 1.5tbsp (21g)extra virgin olive oil, divided
- 1clove (3g)garlic, minced
- 1tbsp (3g)fresh dill, chopped
- 15gfeta cheese, crumbled
- 1tbsp (15g)lemon juice
- 1/4tspdried oregano
- 1/4tspsea salt
- 1/8tspblack pepper
Preparación
- 01
Pat the beef dry with a paper towel. Season with the salt and black pepper.
- 02
Heat 1 tbsp olive oil in a small skillet over medium-high heat. Add the beef in a single layer and sear 90 seconds per side until just medium-rare. Transfer to a cutting board to rest.
- 03
Lower heat to medium. Add the garlic and oregano to the same skillet. Stir 30 seconds.
- 04
Add the crushed tomato and white beans. Simmer 4 minutes until the sauce tightens slightly. Stir in the dill.
- 05
In a second small pan (or rinse the first), heat the remaining olive oil over medium heat. Add the dandelion greens with a splash of water and a pinch of salt. Toss 2 minutes until wilted.
- 06
Slice the rested beef against the grain into thin strips.
- 07
Plate the gigantes plaki, top with the wilted greens and sliced beef. Crumble the feta over the top, finish with lemon juice.
Nutrición (por porción)
- Calories
- 525kcal
- Protein
- 32g
- Carbs
- 38g
- Fat
- 25g
- Fiber
- 11g
- Selenium
- 18mcg
- Zinc
- 6.5mg
- Iron
- 8.5mg
- B12
- 2.5mcg
- Iodine
- 22mcg
- Sodium
- 690mg