Romagnola Sun-Dried Tomato Beef Skillet with Lentils, Wilted Spinach and Pumpkin Seeds
A rustic Romagnola skillet built around lean grass-fed beef, brown lentils, and wilted spinach — three of the strongest natural iron sources you can stack on one plate. Sun-dried tomato, garlic, and rosemary give it that quiet Emilia-Romagna feel, with a finish of toasted pumpkin seeds for crunch.
- Prep
- 8 min
- Cocción
- 15 min
- Total
- 23 min
- Porciones
- 1
Ingredientes
- 100g (raw, cooks to ~75g)lean grass-fed beef, sliced thin
- 1/2cup (100g cooked)brown lentils, cooked
- 1.5cup (45g)baby spinach
- 5(~12g)sun-dried tomatoes (oil-packed, drained), sliced
- 1tbsp (14g)extra virgin olive oil
- 2cloves (6g)garlic, sliced
- 1tsp (1g)fresh rosemary, chopped
- 1tbsp (8g)pumpkin seeds, toasted
- 1/2(~25g juice)lemon, juiced
- 1/4tsp (1.5g)sea salt
- 1/8tspblack pepper
Preparación
- 01
Pat the beef dry and season both sides with sea salt and pepper.
- 02
Heat the olive oil in a cast-iron or heavy skillet over medium-high heat. Add the garlic and rosemary; cook 30 seconds until fragrant.
- 03
Push the aromatics to the side and add the beef in a single layer. Sear 2 minutes per side until browned but still pink at the centre. Transfer to a plate.
- 04
Lower the heat to medium. Add the cooked lentils and sliced sun-dried tomatoes to the same skillet. Stir 1 minute to warm through.
- 05
Add the baby spinach and toss for 30-45 seconds until just wilted.
- 06
Return the beef and any resting juices to the pan. Squeeze over the lemon juice and toss once.
- 07
Plate, scatter the toasted pumpkin seeds across the top, and finish with a final crack of pepper.
Nutrición (por porción)
- Calories
- 502kcal
- Protein
- 32g
- Carbs
- 38g
- Fat
- 22g
- Fiber
- 9g
- Selenium
- 18mcg
- Zinc
- 6mg
- Iron
- 7.2mg
- B12
- 1.6mcg
- Iodine
- 8mcg
- Sodium
- 580mg