Name: Striploin Steak with Mashed Potatoes & Garlicky Spinach Sauté
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 6 cloves garlic; 1.02 kg striploin (New York strip) steak; 6 medium yellow potatoes; black pepper; butter, unsalted; salt; virgin coconut oil

Striploin Steak with Mashed Potatoes & Garlicky Spinach SautéStriploin Steak with Mashed Potatoes & Garlicky Spinach Sauté — a 30-minute dinner recipe with 8 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

6 cloves garlic

1.02 kg striploin (New York strip) steak

6 medium yellow potatoes

black pepper

butter, unsalted

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and quarter the potatoes lengthwise (into wedges); transfer to a medium saucepan. Cover with hot water (from the tap) by about 2 ½ cm and bring to a boil over high heat.

Preheat a skillet over medium-high heat.

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

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate, leaving any juices in the skillet, and let it rest for 5 to 10 minutes.

Once the water in the saucepan is boiling, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, 8 to 12 minutes. Once done, reserve about 1 ½ cup of liquid and drain the rest. Cover the saucepan to keep warm.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Once the steak has been transferred, reduce the heat to medium and add the garlic and spinach to the skillet; season with salt and pepper. Stir until the spinach is just wilted, 1 to 2 minutes, then remove from the heat.

Add ½ of the reserved liquid, butter, salt, and pepper to the potatoes; mash with a potato masher until smooth. Add more liquid to thin out the mash if needed.

To serve, divide the mashed potatoes between plates and top with the spinach sauté, then add the steak on the side. Enjoy!

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