Grilled Beef with Rosemary, Mashed Potatoes and Sweet Spinach Salad

Ingredients

• Beef200 g
• Rosemary1 teaspoon (2 g)
• Potato1 medium (180 g)
• Milk2 tablespoon (30 ml)
• Olive Oil2 teaspoon (7 ml)
• Oregano1/2 tablespoon (2 g)
• Spinach2 leaf (20 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, peel and dice the potato.

2. 2

   Step 2

   Once the water comes to a boil, add the potatoes and boil for 12 minutes.

3. 3

   Step 3

   Place the grill over high heat. While heating, season the beef piece with salt and pepper. Preferably use a lean cut.

4. 4

   Step 4

   Once heated, pour half of the oil, add the beef and lower the heat to medium. Cook for 3 to 4 minutes per side. The time will depend on the thickness of the piece.

5. 5

   Step 5

   Add the rosemary once the beef has been flipped. Sprinkle on both sides.

6. 6

   Step 6

   Once the potatoes are softened, remove, drain and mash. Add milk, the remaining olive oil, oregano, salt and pepper to taste and mix.

7. 7

   Step 7

   For the salad you need spinach leaves washed and well drained. Mix with the dressing.

8. 8

   Step 8

   For the dressing: Mix mustard, lemon juice, stevia and salt and pepper to taste.

9. 9

   Step 9

   Serve the beef with rosemary, mashed potatoes and sweet spinach salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Beef with Rosemary, Mashed Potatoes and Sweet Spinach Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.