Spaghetti with Spinach & Chuck Steak
Published Aug 16, 2020
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Serve this Spaghetti with Spinach & Chuck Steak with a glass of wine and an arugula salad for a complete date night experience!
Spaghetti with Spinach & Chuck Steak
Ingredients
- 2 (1-1½ inch thick) chuck steaks, , washed and patted dry
- ⅓ teaspoon (2 g) kosher or fine sea salt
- ⅓ teaspoon (0.8 g) freshly ground black pepper
- ½ pound (227 g) gluten-free spaghetti
- 3 tablespoons (45 mL) canola oil or other neutral oil
- 5 cloves garlic, , minced
- 3 cups (90 g) fresh baby spinach
- ⅓ teaspoon (0.7 g) ground nutmeg
- ⅓ cup (80 mL) dry white wine
- ¾ cup (177 mL) sour cream or soy cream
Instructions
- Season steaks evenly with salt and pepper. Line a baking sheet with aluminum foil and set a baking rack on top. Place the steaks on the rack and let stand, uncovered, for 1 hour.
- Preheat the oven to 410°F. Bake the steaks for 30 minutes, turning halfway through. Remove from the oven and transfer to a cutting board. Let rest for at least 10 minutes before slicing.
- Meanwhile, boil the pasta according to package instructions, drain, and set aside.
- Heat the oil in a large pan over medium-low heat. Add garlic and cook for 30 seconds, stirring constantly. Add baby spinach, season with nutmeg, and cook for 30 seconds. Add white wine and bring to a boil. Scoop out about 4-5 tablespoons of the warm wine and put it in a bowl with the soy cream or sour cream and stir well (this helps prevent the cream from curdling). Add the cream mixture to the pan and cook for 2-3 minutes. Add pasta to the pan, mix all the ingredients together, and remove from the heat.
- Divide pasta between two serving plates. Cut the steaks into slices and transfer to the plates.
Nutrition
Calories: 802kcalCarbohydrates: 90gProtein: 14gFat: 42gSaturated Fat: 13gCholesterol: 46mgSodium: 559mgPotassium: 431mgFiber: 3gSugar: 3gVitamin A: 4757IUVitamin C: 16mgCalcium: 153mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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