Grilled Wagyu Beef with Quick Creamed Spinach

Total Time:
1 hr
Prep:
20 min
Inactive:
20 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Steak:
  • 1/3 cup olive oil, plus more for greasing grill
  • 3 cloves garlic, minced
  • 3 tablespoons chopped fresh rosemary leaves
  • Kosher salt and freshly ground black pepper
  • 2 pounds wagyu beef ( flank steak can be substituted)
  • Quick Creamed Spinach:
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 2 bunches fresh spinach, thoroughly washed and chopped
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper
Directions

Combine the oil, garlic, rosemary, and salt and pepper, to taste, in a medium bowl. Add the steak and coat well. Allow to the steak to marinate for 20 to 30 minutes while preheating the grill. If using a gas grill, preheat the grill to high, direct heat. If using coals, allow the coals to burn down to glowing white embers. The grill is hot enough when you can only hold your hand about 1-inch over it for only a second.

Lightly grease the grill with olive oil to prevent sticking. Grill the steak for 4 to 6 minutes per side, or to desired doneness. Remove the steak from the grill to a cutting board. Allow it to rest for 10 minutes, tented in foil to maintain the heat.

Meanwhile, in a large pan over medium-high heat, add the butter and when melted saute the garlic until it softens, about 1 minute. Don't allow it to brown. Add the spinach and saute until dry. Add the cream, Parmesan and nutmeg and cook until thick and creamy. Season with salt and pepper, to taste. Transfer to a serving bowl and set aside until ready to serve.

If using wagyu, cut the steak into portions. If using flank steak, carve it into thin slices, against the grain, and at a slight diagonal so that the slices are wide. Arrange the steak on a serving dish and serve warm with the spinach.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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