Originally known as a secondary cut, spinach or pocket, it is becoming more and more popular on our tables. It has a very intense flavor, is inexpensive and is perfect for grilling. It can be roasted whole or made into succulent steaks, in both cases the result will be excellent. Here are some great tips for grilling it to perfection.
Ingrediants
- One baby spinach
- Spice blend for grilled meat, to taste
Steps
Step 1. Go to the supermarket
The amount of meat you need depends on both the number of your family members and how big their appetite is. An average serving corresponds to about 250 grams of meat.
- If you can't find it in the pre-packed meat counter, try asking the butcher directly.
- If possible, buy whole baby spinach, it will certainly be cheaper. Once you get home, you can remove the excess fat with the help of a sharp knife.
- For the perfect flavor, make sure you choose a baby spinach with the right balance of lean and fat.
Step 2. Prepare the meat
Remember that leaving some of the fat will help your baby spinach stay soft while cooking, without having to use additional seasonings.
Step 3. Spice
There are many ready-made mixes of spices for meat on the market, choose the one you prefer. Spinach is a very tasty cut of meat, so don't overdo the amount of spices used if you want to keep the flavor of the meat predominant.
Step 4. Let it sit
Once you have cleaned and spiced your spinach, let it rest for a couple of hours at room temperature, this will allow a perfect marinade and will make cooking simpler and more homogeneous. Conversely, if the meat were too cold, cooking it would risk burning the outside in an attempt to achieve optimal cooking inside.
Step 5. Prepare the grill
Light the fire and prepare the embers. A temperature of about 400 ° C and the absence of an open flame are the optimal conditions for this preparation.
- If you are using charcoal, once the embers are ready, move them to one side to create a low temperature zone.
- If you use a gas barbecue, while cooking, set the flame to the minimum. If your barbecue has more than one burner, leave one on a high flame and the others on a low flame.
Step 6. Grill the baby spinach
Be careful, during the cooking of the meat, in fact, the fat will begin to melt, this could cause sudden flames that will give more flavor to your meat, but which could also be dangerous.
Step 7. Cover
If you have the opportunity, close your barbecue, in this way the heat and the smoky aroma will gently penetrate into the meat. Always keep the temperature and small flames under control while avoiding the continuous opening and closing of the barbecue.
Step 8. Leave to cook
Grill the baby spinach on each side for about 10-15 minutes. The longer the cooking, the more cooked your meat will be, adjust according to your tastes.
Step 9. Check the doneness
You can use a meat thermometer to check the internal temperature, but this will pierce your baby spinach allowing the juices from the meat to escape. The most experienced cooks are able to understand the degree of cooking using a simple test:
- Pinch the muscle between the thumb and forefinger of your hand, then touch the baby spinach, if the consistency is similar, the cooking will be rare.
- Press the muscle at the base of your thumb, then touch the baby spinach, if the consistency is similar, the cooking will be medium.
- Stretch your thumb and press the muscle at the base, touch the meat, if the consistency is the same, the baby spinach will be well cooked.
Step 10. It is a good idea to remove the meat from the grill just before it has reached its optimum doneness
Step 11. Let it rest again
After removing the meat from the grill, wrap it in aluminum foil and let it rest for about 10 minutes. Doing so will allow the juices to redistribute evenly and prevent them from spilling out during cutting.
While the meat is resting, take the opportunity to prepare the table, side dishes and drinks. Tell your guests, soon we will eat
Step 12. Cut the meat perpendicular to the grain
When you are ready, cut your baby spinach into thin slices or large pieces, according to your taste and that of your guests.
- If the meat is cooked to perfection you won't need to cut it too thin (1-1.5cm slices will do just fine).
- If the meat is too dry it is advisable to cut thinner slices.
Step 13. Serve with your favorite side dish
A nice salad or grilled vegetables are a great side dish for your baby spinach.
Accompany everything with excellent red wine, a bottle of good Chianti could be a good choice
Advice
- Do not pierce the meat! Making cuts while marinating, inserting garlic cloves, or measuring the temperature with thermometers, would cause the juices to escape during cooking. Our juicy baby spinach would risk drying out.
- If your butcher does not know the cut called spinach, or pocket, ask him for a piece of sirloin.
- For all those who do not have a barbecue available, we remind you that the baby spinach can also be prepared on an electric grill. A cooking of about 30 minutes and a lot of attention will be enough to have an excellent result.
- The leftover baby spinach slices will make a great base for the next day's sandwich. Use excellent bread, cheese and sauces to taste. Enjoy your meal!
Warnings
- Always be careful when cooking with an open flame.
- Make sure you never leave the barbecue on and unattended.
