Ingredients
Equipment
Method
- Wash and chop your spinach, then let the cream cheese soften at room temperature.
- In a pan, sauté the chopped spinach until wilted, then mix in the softened cream cheese until creamy and smooth.
- Lay the butterflied steaks flat and spoon the spinach mixture onto one half of each steak. Fold the other half over the filling and secure with toothpicks if needed.
- Heat a skillet over medium-high heat with a little oil, then cook the stuffed steaks for about 5-6 minutes on each side, or until desired doneness.
Nutrition
Calories: 350kcalCarbohydrates: 5gProtein: 30gFat: 23gSaturated Fat: 11gCholesterol: 80mgSodium: 400mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 2mg
Notes
You can substitute spinach with kale or Swiss chard, and use ricotta or mascarpone cheese instead of cream cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Let the steaks rest for a few minutes after cooking to keep them juicy. Garnish with freshly ground black pepper and olive oil for a beautiful presentation. Pair with roasted vegetables or a salad for a complete meal.
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