January 9, 2021

Sizzlin’ Steak with Sautéed Spinach & Crispy Baked Potato Rounds

Name: Sizzlin’ Steak with Sautéed Spinach & Crispy Baked Potato Rounds
Prep time: 10 min
Cook time: 30 min
Ingredients: 4 5 oz beef sirloin steaks; Salt (to taste); Black pepper (to taste); 2 fresh thyme sprigs (removed from vine); 4 garlic cloves (minced); 2 handfuls baby spinach; 2 tbsp butter or butter alternative; 3 Yukon Gold potatoes (sliced into 1-1½” rounds); Salt (to taste); Black pepper (to taste); Italian seasoning (to taste); Chili powder (to taste); Olive oil (for drizzling)

Once again, it’s time to get out the cast iron pan. I used to laugh at the cast iron pretentiousness, but I have to say… there is no better way to cook meat on a stovetop. Why use a cast iron? It is inherently nonstick without added chemicals, you can use it on the stove and throw it in the oven, and it distributes heat evenly, cooking everything evenly and perfectly. That said, you can definitely still do this in a regular nonstick pan and have a lovely meal. We try to limit our red meat intake in our household, but sometimes, you just crave a high quality, juicy steak. And what better way to enjoy it than in the comfort of your own pajamas?!

I tend to splurge and go for grass-fed beef when I buy steak – I genuinely think it tastes different: less gamey and more natural. I still remember the gorgeous flavor of Argentine steak when I visited Buenos Aires in 2014, where all cows are grass-fed, and it really convinced me that grass-fed beef is worth the extra cost. When the meat is great on its own, it doesn’t need much zhuzhing up, which is why this recipe is so incredibly simple.

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Servings: 4
Ingredients:

Sizzlin’ Steak:
4 5 oz beef sirloin steaks
Salt, to taste
Black pepper, to taste
2 fresh thyme sprigs, removed from vine
4 garlic cloves, minced
2 handfuls baby spinach
2 tbsp butter or butter alternative

Crispy Baked Potato Rounds:
3 Yukon Gold potatoes, sliced into 1-1½” rounds
Salt, to taste
Black pepper, to taste
Italian seasoning, to taste
Chili powder, to taste
Olive oil, for drizzling

Recipe:

1. Bring steak to room temperature on the countertop for 30 minutes. While steak is warming up, preheat oven to 400°F. Wash and dry potatoes and cut into ~1-1.5 inch rounds. Lay out on an oiled baking sheet (or use a silicone mat to lessen oil intake). Sprinkle the rounds with salt, pepper, Italian seasoning, and chili powder and drizzle over the top with olive oil. Use the back of a spoon to spread the oil around, if needed. Bake for 20 minutes or until desired level of crispiness.

2. While potatoes are baking, drain steaks of steak juices and pat dry with paper towel. Season with ~1 tsp of salt and pepper on both sides – you can adjust the amount based on personal preference.

3. Preheat cast iron or nonstick skillet on medium heat. Melt 2 tbsp of butter (or butter alternative) into the skillet. Place steaks onto the hot skillet for 4 minutes, then flip onto the other side for 3 minutes. You should have a nice sear on both sides. Add spinach and cook down until soft, about 1-2 minutes.

4. Reduce heat to low-medium. Tilt pan and spoon hot butter over the top of the steaks. Add in garlic and thyme into the pan. Cook for another minute and turn off heat. Tilt pan again and spoon all of the juices over the top of the steaks.

5. Remove steak from the pan and place on a plate or cutting board. Cover loosely with foil and let it sit for 5-7 minutes. Don’t touch it!!!

6. Slice steak against the grain and plate for a nice presentation or dig in like a savage. Serve alongside sautéed spinach and potato rounds.

I used Miyoko’s Creamery vegan butter to keep this meal dairy-free, since the hubby is lactose intolerant. However, if you want to make this a super indulgent meal, use butter and add a little cheese to the top of your potato rounds. If you’re feeling really fancy, you can even make little mock baked potatoes with your favorite toppings: cheese, sour cream, scallion… the possibilities are endless!

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