Name: New York Strip Steak with Bell Pepper & Creamed Spinach
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 (142 g) pkg baby spinach; ¾ (227 g) block cream cheese; 6 cloves garlic; 85 g Parmesan cheese; 3 red bell peppers; 1.02 kg striploin (New York strip) steak; 355 ml whole milk; 1 ½ medium yellow onions; black pepper; butter, unsalted; salt

New York Strip Steak with Bell Pepper & Creamed SpinachNew York Strip Steak with Bell Pepper & Creamed Spinach — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

6 (142 g) pkg baby spinach

¾ (227 g) block cream cheese

6 cloves garlic

85 g Parmesan cheese

3 red bell peppers

1.02 kg striploin (New York strip) steak

355 ml whole milk

1 ½ medium yellow onions

black pepper

butter, unsalted

salt

Instructions

Fill a large pot about halfway with hot water (from the tap), cover, and bring to a boil.

While the water is heating, finely grate Parmesan; cut cream cheese into small pieces. Place both in a large bowl and set aside.

Peel, halve, and small dice onions. Peel and mince garlic.

Wash the spinach (skip this step if it came pre-washed).

Once the water in the pot is boiling, uncover. Working in batches if necessary, add salt and spinach, stirring until wilted, about 2 minutes. Drain in a colander and rinse with cold water to cool. (Reserve pot for next step.)

Return pot to medium heat. Once the pot is hot, add butter and swirl to coat the bottom. Add onion, garlic, salt, and pepper to the pot; cook, stirring occasionally, until onion is soft, 5-6 minutes.

Meanwhile, using your hands, squeeze as much water from the spinach as you can. Add spinach to the bowl with the Parmesan and cream cheese.

Once the onion is soft, add Parmesan, cream cheese, spinach, and milk to the pot. Cook, stirring frequently, until cheeses melt and combine, 4-5 minutes. Remove from heat and cover to keep warm.

Preheat a large skillet over medium-high heat.

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.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add steak to the skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with aluminum foil. (Reserve skillet for later use.)

Meanwhile, wash and dry bell peppers; trim, seed, and slice into thin strips.

Return skillet to medium heat; add more butter and swirl to coat the bottom. Add bell pepper and cook, stirring occasionally, until softened, 5-6 minutes.

While the pepper is cooking, reheat the spinach, if necessary. (Return the pot to low heat and cook, stirring occasionally, until warmed through, 2-3 minutes.)

Thinly slice steak against the grain.

Divide steak between plates and top with peppers; serve with spinach on the side. Enjoy!

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