Keep a bechamel sauce on hand for sauces, or for whipping up a creamy spinach dish—an awesome side for any Ibérico cut. 

Serves: 2

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Una publicación compartida de Campo Grande (@eat.campogrande)

Ingredients 

• 1 bunch spinach 
• ½ cup bechamel sauce 
• 2 oz. mozzarella or cheddar cheese, grated  
• 1 12-24 oz. Campo Grande Flank Steak 
• Salt
• Black pepper

Preparation   

1. Boil the spinach for a few minutes until tender. 
2. Once cooked, place in a heat-proof pan and mix with bechamel. Top with cheese and set aside. 
3. Season flank steak with salt and pepper and heat a grill to high heat. 
4. Once the grill is hot, place the pan of spinach on the grill until the cheese is melted. 
5. Cook flank steak for 2 minutes on each side on high heat. Remove from heat and let rest. 
6. Cut flank steak into strips and serve with spinach. ¡Buen provecho!