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Nutrition Facts

Instructions

• STEP 1

  Preheat a skillet over medium-high heat.

• STEP 2

  While the skillet heats up, pat the steak dry with paper towels and place on a plate. Season with salt and pepper on both sides.

  • ¾ lb striploin (New York strip) steak
  • ½ tsp salt
  • ½ tsp black pepper

• STEP 3

  Once the skillet is hot, add butter and swirl to coat the bottom. Add steak and cook until desired doneness, 2-5 minutes per side. Transfer steak to a clean plate, loosely cover with aluminum foil, and set aside to rest.

  • 2 tsp butter, unsalted

• STEP 4

  Meanwhile, place spinach in a colander and rinse under hot, running water (from the tap) to defrost; set aside to drain further.

  • ½ (16oz) bag frozen chopped spinach

• STEP 5

  Peel and mince shallot.

  • 1 shallot

• STEP 6

  When the steak is done, wipe the skillet clean with paper towels. Return to medium-high heat.

• STEP 7

  Once the skillet is hot, add more butter and swirl to coat the bottom. Add shallot and mushrooms; cook, stirring occasionally, until mushrooms soften, 2-3 minutes.

  • 1 tsp butter, unsalted
  • 1 (8 oz) pkg sliced white mushrooms

• STEP 8

  Add spinach, cream, and spices to the skillet; stir to combine and bring to a simmer. Once simmering, reduce heat to low and cook until spinach is warmed through and sauce thickens slightly, 1-2 minutes. Remove from heat.

  • 4 fl oz (½ cup) heavy whipping cream
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 9

  Thinly slice steak against the grain.

• STEP 10

  To serve, divide steak and creamy veggie sauté between plates. Enjoy!