Name: Seared Black Pepper Steak with Creamy Mushroom-Spinach Sauté
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (454 g) bags frozen chopped spinach; 355 ml heavy whipping cream; ½ medium red onion; 3 (227g ) pkg sliced white mushrooms; 1.02 kg striploin (New York strip) steak; black pepper; butter, unsalted; garlic powder; salt

Seared Black Pepper Steak with Creamy Mushroom-Spinach SautéSeared Black Pepper Steak with Creamy Mushroom-Spinach Sauté — a 30-minute lunch recipe with 9 ingredients, serving 6.Ingredients

1 ½ (454 g) bags frozen chopped spinach

355 ml heavy whipping cream

½ medium red onion

3 (227g ) pkg sliced white mushrooms

1.02 kg striploin (New York strip) steak

black pepper

butter, unsalted

garlic powder

salt

Instructions

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 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.

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

Preheat a large pot over medium-high heat.

While the pot heats up, peel, halve, and mince onion.

Once the pot is hot, add additional butter and swirl to coat the bottom. Add onion and mushrooms; cook, stirring occasionally, until mushrooms soften, 3-4 minutes.

Add spinach, cream, and spices to the pot; 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, 2-3 minutes. Remove from heat.

Thinly slice steak against the grain.

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

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