Seared Steak with Creamed Spinach, Potatoes, and Parmesan Butter
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 10 ouncesYukon Gold potatoes
- 2 packetsunsalted butter
- 1yellow onion
- 1 clovegarlic
- 2 ouncesheavy cream
- 4 ouncesbaby spinach
- 1/2 ouncegrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large pan
- 10" medium pan
- aluminum foil
Rinse all produce. Unwrap butter packets and place in a small bowl to soften at room temperature (we recommend at least 10 minutes). Cut potatoes into ¼-inch cubes. Peel onion, halve, and thinly slice. Mince garlic.
Heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add onion and cook, stirring frequently, until light brown and softened, about 6 minutes. Add garlic and ¼ cup water and cook, stirring, until onion is golden and water has evaporated, 4-5 minutes more. Season with ¼ teaspoon salt and transfer to a plate. Reserve pan, off heat, for Step 4.
While onions caramelize, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and cover with foil to keep warm.
Return pan from onions to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, carefully add potatoes (stand back in case hot oil splatters); fry in a single layer, without moving, until golden on bottom, 4-5 minutes. Gently stir potatoes and continue cooking until golden brown all over and tender, 5-6 minutes more. Reduce heat to medium.
Finish potatoes and spinach
To pan with potatoes, still over medium heat, add heavy cream and caramelized onions; simmer until slightly thickened, 1 minute. Pat spinach dry with paper towel and add to pan, along with half of Parmesan. Toss until just wilted, 1 minute more. Remove pan from heat; season with ¼ teaspoon salt and pepper. To bowl with softened butter, add remaining Parmesan, ⅛ teaspoon salt, and pepper as desired. Mash with a fork until fully combined.
Plate seared steak
Cut steaks against the grain into ¼-inch slices. Divide creamed spinach and potatoes between serving plates. Place sliced steak over top and dollop with Parmesan butter. Enjoy!