Roman Sage-Seared Beef Scaloppine with Lemon Spinach and Crushed Potatoes
A trattoria-style Roman lunch — thin beef scaloppine seared with sage and finished with a lemon-and-pan-juice glaze, served over crushed garlic potatoes and quickly wilted spinach. Lean beef carries the B12 emphasis without leaning on dairy.
- Prep
- 8 min
- Cook
- 17 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 110g (raw)lean beef sirloin, sliced thin into 2 scaloppine
- 200gsmall yellow potatoes, halved
- 80gbaby spinach
- 1tbsp (14g)extra virgin olive oil
- 2cloves (6g)garlic, sliced (1 for potatoes, 1 for spinach)
- 6leaves (~2g)fresh sage
- 1/2(~25g juice)lemon, juiced and zested
- 80mllow-sodium vegetable broth
- 1/4tsp (1.5g)sea salt
- 1/8tspblack pepper
Instructions
- 01
Boil the halved potatoes in salted water for 10 minutes until fork-tender. Drain and return to the warm pot.
- 02
Lightly crush the potatoes with a fork — they should split open, not turn to mash. Toss with half the olive oil and one sliced garlic clove. Cover to keep warm.
- 03
Press a sage leaf into each side of each scaloppina. Season both sides with salt and pepper.
- 04
Heat the remaining olive oil in a skillet over medium-high. Sear the scaloppine 60-75 seconds per side until just browned. Lift to the warm pot with the potatoes.
- 05
To the same skillet, add the second sliced garlic clove and the spinach. Toss 60 seconds until just wilted, then transfer to the plate.
- 06
Pour the broth and lemon juice into the empty skillet. Boil 90 seconds, scraping up the browned bits, until the sauce reduces by half and turns glossy.
- 07
Plate the scaloppine over the crushed potatoes with the wilted spinach alongside. Spoon the pan sauce over the beef and finish with lemon zest.
Nutrition (per serving)
- Calories
- 498kcal
- Protein
- 31g
- Carbs
- 36g
- Fat
- 22g
- Fiber
- 6g
- Selenium
- 28mcg
- Zinc
- 4.6mg
- Iron
- 4.2mg
- B12
- 3mcg
- Iodine
- 6mcg
- Sodium
- 580mg