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🍽️ Juicy Beef Steaks with Creamy Spinach Rice and Baked Tomatoes

721 kcal · 30 min · 4 servings

Juicy Beef Steaks with Creamy Spinach Rice and Baked Tomatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Pat the steaks dry with kitchen paper and press them slightly flat.
  3. 3. Rub the meat thoroughly with the spice mixture.
  4. 4. Let the seasoned meat rest briefly so the flavors can infuse.
  5. 5. Cut the onions in half and remove the outer skin.
  6. 6. Cut the peeled onions into thin strips.
  7. 7. Wash the spinach thoroughly under running water.
  8. 8. Let the washed spinach drain well.
  9. 9. Put the rice in a pot and cover it with 700 milliliters of salted water.
  10. 10. Bring the water with the rice to a boil.
  11. 11. Reduce the heat to medium and cook the rice for about 15 minutes.
  12. 12. Set the pot aside with the lid closed to let the rice finish cooking.
  13. 13. Take a bowl and put half of the cream cheese portion into it.
  14. 14. Mix the cream cheese with the breadcrumbs.
  15. 15. Season the mixture with salt and pepper to taste.
  16. 16. Wash the tomatoes under running water.
  17. 17. Remove the green stem of the tomatoes in a wedge shape.
  18. 18. Cut the tomatoes in half across the middle.
  19. 19. Place the tomato halves on a baking sheet.
  20. 20. Spread the cream cheese mixture evenly over the tomatoes.
  21. 21. Drizzle the tomatoes with one tablespoon of oil.
  22. 22. Place the tray in the upper third of the oven.
  23. 23. Bake the tomatoes for about 15 minutes until they are golden brown.
  24. 24. Heat two tablespoons of oil in a pan on high heat.
  25. 25. Salt the steaks before frying.
  26. 26. Fry the steaks in the hot oil on all sides for about 2 minutes until golden brown.
  27. 27. Pepper the steaks after frying.
  28. 28. Place the steaks on the baking sheet with the tomatoes.
  29. 29. Cook the steaks in the oven for another 8 minutes.
  30. 30. Leave the pan with the pan juices and do not clean it.
  31. 31. Add a piece of butter and one tablespoon of oil to the hot pan.
  32. 32. Add the onion strips to the pan.
  33. 33. Sweat the onions for about 5 minutes until translucent, stirring occasionally.
  34. 34. Add the drained spinach to the onion mixture.
  35. 35. Let the spinach wilt in the pan for about 2 minutes.
  36. 36. Stir the cooked rice into the spinach-onion mixture.
  37. 37. Fold in some of the remaining cream cheese mixture if desired.
  38. 38. Season the rice with salt and pepper to taste.
  39. 39. Take the steaks and tomatoes out of the oven.
  40. 40. Plate the steaks, tomatoes, and spinach rice.
  41. 41. Serve the dish immediately and enjoy your meal.

Nutrition per serving