Dinner · Italian · 15 min
Bistecca alla Pizzaiola with Sautéed Spinach and Crispy Garlic
- Calories
- 726
- Protein
- 54g
- Carbs
- 66g
- Fat
- 24g
Ingredients
- 169.3 g ground beef
- 0.8 g olive oil
- 10 g garlic
- 0.25 tsp salt
- 0.125 tsp black pepper
- 0.25 tsp dried oregano
- 692.5 g tomato passata
- 278 g spinach
- 95.4 g sweet potato
Method
- 01Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with a small fraction of the extra-virgin olive oil, a pinch of salt, and a pinch of black pepper on a baking sheet. Roast for 20 to 25 minutes until tender and golden brown.
- 02While potatoes roast, heat a heavy-bottomed skillet over medium-high heat with the remaining extra-virgin olive oil. Season ground beef patties with salt and black pepper, then sear in the pan until deeply browned on both sides, about 3 to 4 minutes per side.
- 03Add the minced garlic and dried oregano to the skillet and sauté for 30 seconds until fragrant.
- 04Pour in the tomato passata with cherry tomatoes. Reduce heat to low, cover, and simmer for 10 minutes to allow the sauce to thicken and flavors to meld. Ensure ground beef patties reach a safe internal temperature of 160°F (71°C) measured with a digital meat thermometer.
- 05During the last 2 minutes of simmering, add the fresh spinach directly into the skillet, folding into the tomato sauce until just wilted.
- 06Transfer the beef patties and tomato-spinach sauce to a plate and serve with the roasted sweet potatoes on the side.
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