Flank Steak with Creamy Spinach

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




  • 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


  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!

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