Best Grilled Wagyu Beef With Quick Creamed Spinach Recipes

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CREAMED SPINACH



Creamed Spinach image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 10

4 large bunches spinach, leaves only, well washed
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 tablespoons olive oil
2 medium onions, finely diced
1/2 cup grated anejo cheese

Steps:

  • Heat a very large, deep skillet over medium heat. Add all the spinach with the water still clinging to its leaves, even if you have to firmly pack it in. Cover the pan tightly (weight the lid down, if necessary). Leave the spinach to cook for about 2 minutes, then turn it over so that the wilted leaves are on the top. Cover and repeat the process 2 or 3 times more, until all the spinach is nicely wilted. Remove from the heat and cool to room temperature.
  • Squeeze the spinach dry with your hands a little at a time, squeezing as much liquid as possible from the leaves. Chop the spinach leaves coarsely and set aside.
  • In a medium saucepan, melt the butter over medium heat. Stir in the flour with a wooden spoon, to make a loose paste. Cook for about 2 minutes, until foamy, but do not let it brown. Remove from the heat. As soon as the paste has stopped foaming, whisk in the hot milk all at once and continue whisking until thoroughly blended. Return to the heat and stir slowly, reaching into all the corners of the pan, until the sauce comes to a simmer. Simmer for about 2 minutes, still stirring, until the sauce has thickened, then add the cream, salt, and pepper, and stir for 1 minute more. Remove the pan from the heat and stir it every minute or two while you finish the dish to prevent a skin from forming.
  • In the same skillet where the spinach was cooked, well dried, heat the olive oil over mediumlow heat. Add the onion and saute, stirring occasionally, for 7 to 8 minutes or until translucent. Add the cooked spinach and the white sauce to the pan and stir together over medium heat until well mixed and heated through. Finally, stir in the cheese, taste for seasoning, and transfer to a heated and covered serving dish.

CREAMED SPINACH



Creamed Spinach image

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

Steps:

  • Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
  • Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

CREAMED BEEF



Creamed Beef image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound lean ground beef
1/4 cup all-purpose flour
2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
4 white bread slices, toasted and cut in half diagonally
Butter, to top

Steps:

  • Saute the beef in a large skillet over medium heat, breaking it up with a wooden spoon and cooking until it is no longer pink, 12 to 15 minutes. Drain off the excess fat and sprinkle the meat with the flour. Stir and cook the beef and flour over medium heat until the flour has completely coated the beef and cooked slightly. Stir in the milk and continue to cook until the mixture becomes smooth and thickens, about 8 minutes. Add the salt and pepper. Serve over toast triangles. Top with a pat of butter.

SPINACH FLANK STEAK PINWHEELS



Spinach Flank Steak Pinwheels image

I wow family and friends with this impressive-looking dish that's as easy to make as it is delicious. Even those who don't like spinach seem to like this dish! -Mary Ann Marino, West Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1 beef flank steak (1-1/2 pounds)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/4 cup sour cream
Dash each salt and pepper

Steps:

  • Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic., In a small bowl, combine the spinach, cheese and sour cream; spread over steak to within 1/2 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style. Slice beef across the grain into eight slices., Transfer to an ungreased baking sheet. Sprinkle with salt and pepper. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 320 calories, Fat 16g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 271mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 37g protein.

LE WAGYU BURGER



Le Wagyu Burger image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 yellow onion, cut in half, then thinly sliced (julienne style)
1/2 teaspoon chopped fresh thyme
32 ounces ground wagyu beef
1/4 cup Dijon mustard
Kosher salt and ground black pepper
4 slices Gruyere
4 tablespoons butter, optional
4 brioche hamburger buns
4 leaves green leaf lettuce, trimmed
1 tomato, sliced
Desired condiments, for serving

Steps:

  • Heat oil in a skillet over medium-high heat. Add the onion and saute until golden brown and caramelized, 5 to 6 minutes. Add the thyme and mix well. Set aside on low heat until ready to serve.
  • Divide wagyu into 4 equal patties (see Cook's Note). Spread 1 tablespoon Dijon mustard on one side of each patty. Place the patties, mustard-side down, in a large skillet over medium-high heat. Sprinkle with salt and pepper to taste. Cook until the mustard sides of the patties have cooked through and become a caramel brown color, then flip the patties over and cook until the centers of the patties have reached the ideal temperature for diners' tastes, using an instant-read thermometer. (Without a thermometer, a patty that is firm to the touch in the center but not tough and has a thin line of pink through the middle is around medium-well.) Remember, you still have to melt the cheese on top, so you may want to cook a little under your normal preference at this stage, because it will continue to cook while the cheese melts.
  • Add 1 ounce (1/8 cup) sauteed onions to the top of each wagyu patty. Add 1 slice of Gruyere on top of each serving of onions. Cover the skillet for about 30 seconds to allow the steam to melt the cheese.
  • Butter brioche buns and lightly toast using a separate skillet, if desired. Place a patty on each brioche bun. Serve with lettuce and tomato on the side for garnish, along with desired condiments.

EVERYTHING BAGEL "CREAMED" SPINACH



Everything Bagel

Creamed spinach is one of my favorite side dishes of all time. This healthier, more fun version uses silky cauliflower puree in place of the usual heavy cream. To balance out the dish, I sprinkle in everything bagel seasoning, a huge flavor bomb that should become your new best friend when cooking. The result is dairy-free creamed spinach -- mind blown.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 large head cauliflower (about 1 pound 13 ounces), cut into 2-inch pieces including the stem
2 cups chicken stock, warmed
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 medium garlic cloves, sliced
Two 10-ounce bags spinach
3 tablespoons everything bagel seasoning

Steps:

  • Bring about 1 inch of water to a boil in a pot deep enough to fit a steamer basket with a lid. Place the cauliflower in the steamer basket and set it over the boiling water. Cover and steam over high heat until easily pierced with a knife, about 15 minutes. Transfer the cauliflower to a blender. Add the chicken stock, lemon juice and 2 teaspoons salt; blend until smooth. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the garlic and cook, stirring, until the edges start to get toasty, about 1 minute. Load the skillet up with spinach (you can do this in two batches if your skillet is not big enough). Cook, tossing often, until the spinach wilts to half its size, about 2 minutes. Add the cauliflower puree, sprinkle in 2 tablespoons of the everything bagel seasoning and stir until combined. Plate in a large serving bowl and sprinkle the remaining 1 tablespoon everything bagel seasoning over the top.

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