Lombard Pumpkin-Seed Crusted Beef over Soft Polenta with Wilted Spinach
A Lombard-style lunch with lean beef in a pumpkin-seed and rosemary crust over creamy dairy-free polenta and lemon-wilted spinach. Beef and pumpkin seeds together stack a dense zinc dose.
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- Servings
- 1
Ingredients
- 3oz (85g raw)lean grass-fed beef sirloin, sliced 1/2-inch thick
- 3tbsp (24g)pumpkin seeds, toasted and finely chopped
- 1/3cup dry (50g)quick polenta / cornmeal
- 1cup (240ml)low-sodium vegetable broth
- 1cup (30g)baby spinach
- 1tbsp (14g)extra-virgin olive oil
- 2cloves (6g)garlic, minced
- 1/2tspfresh rosemary, finely chopped
- 1/2(~12g juice)lemon, juiced
- 1tsplemon zest
- 1/4tspsea salt
- 1/8tspblack pepper
Instructions
- 01
Bring vegetable broth to a simmer in a small saucepan. Whisk in polenta, reduce heat to low, and cook 10 minutes, stirring often, until creamy. Stir in 1 tsp olive oil and a pinch of salt; cover and keep warm.
- 02
While polenta cooks, mix chopped pumpkin seeds with rosemary, salt, and pepper on a plate. Press both sides of the beef firmly into the mixture.
- 03
Heat 1 tsp olive oil in a small skillet over medium-high heat. Sear beef 3 minutes per side for medium, lowering heat if the seed crust starts to scorch. Rest 3 minutes, then slice against the grain.
- 04
In the same skillet, add remaining oil and garlic. Toss in spinach for 60 seconds until just wilted.
- 05
Spoon polenta into a shallow bowl, top with sliced beef and wilted spinach, finish with lemon zest and lemon juice.
Nutrition (per serving)
- Calories
- 502kcal
- Protein
- 30g
- Carbs
- 38g
- Fat
- 24g
- Fiber
- 5g
- Selenium
- 28mcg
- Zinc
- 7.8mg
- Iron
- 4.8mg
- B12
- 1.7mcg
- Iodine
- 8mcg
- Sodium
- 600mg