Beef Steak with Leaf Spinach and Potato Wedges

For the beef steak with spinach leaves and potato wedges, first prepare the potato wedges. To do this, peel the potatoes and cut them into wedges or eighths.

Cook in hot salted water for about 6 minutes. Drain and leave to cool slightly. Mix in a bowl with olive oil, salt and some white pepper. Spread on a baking tray covered with baking paper and bake in the oven at 190 °C for about 20 minutes. In between, keep turning them so they get nice and crispy all around. (Alternatively, deep-fry them).

Wash the spinach well and blanch in hot salted water for 1 minute. Drain and rinse in ice water. Drain well, squeezing a little if necessary. Finely dice the peeled garlic clove. In a pan with hot oil, sauté the spinach and garlic cubes and deglaze with vegetable soup.

Strain about 1/4 of the spinach and mix with the sour cream, add back to the spinach leaves and mix together. Season to taste with salt and pepper.

Be sure to remove the steak from the refrigerator in a timely manner; the meat should be at room temperature. Add a little oil to a hot grill pan and sear the steaks on high heat for 4 minutes per side. Lift out and wrap in aluminum foil.

Continue cooking the packets in the preheated oven at 190 °C until the core temperature is 55 °C (medium). Remove and let rest for a while. Open the packets and salt the steaks.

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