Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
1471 / 355
Fats (g)
28.1
of which saturated (g)
19.2
Carbohydrates (g)
15
of which sugars (g)
7.5
Fibers (g)
3.3
Proteins (g)
12.5
Salt (g)
1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep steaks
Preheat the oven to 220°C/200°C fan. Remove the steaks from the fridge 20-30 min prior to cooking. Pat the steaks dry with kitchen paper. Rub them with the smokedpaprika and garlic powder. Set aside.
2 Bake tomatoes
Slice the tomatoes in half. Place them into a baking dish or on a lined baking tray. Drizzle with olive oil and sprinkle with the dried basil. Bake in the oven for 25 min. Season with salt and pepper.
3 Prep spinach
Meanwhile, rinse, dry and chop the spinach. Peel and chop the shallots and garlic. Grate the Parmesan.
4 Fry steaks
Heat a large pan with a drizzle of oil over a high heat. Once hot, fry the steaks for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min. Season with salt and pepper.
5 Cook spinach
Return the pan over a medium heat with a drizzle of oil. Add the spinach, shallots and garlic and cook for 3 min with a generous pinch of salt until the spinach is wilted. Add the cream and the measured water. Simmer for 2 min. Fold in the Parmesan and season with pepper. Keep warm.
6 Serve
Slice the rested steaks. Divide the creamed spinach and the baked tomatoes among plates. Add the steak slices and serve immediately.