Focused recipe
New York Strip Steak with Sauteed Spinach Recipe
Classic New York strip steaks seasoned simply with salt and pepper, grilled to perfection, and served over sautéed garlic spinach. A restaurant-quality steakhouse dinner that's naturally gluten-free and ready in under 30 minutes.
American Updated 2/21/2011
Ingredients
Measured from the catalog payload.
- 2 steaks new york strip steak
- 4 cups baby spinach
- 2 teaspoons garlic minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
11 cooking steps
- Rub salt and ground black pepper on all sides of the steak. Let stand for at least 10 minutes.
- Grill the steak in medium heat for about 6 to 8 minutes per side.
- Note: if you are using charcoal grill, try flipping the steak once in a while to prevent it from burning.
- Remove the steak from the grill and let it rest for 15 minutes.
- Meanwhile, heat a pan and pour-in the extra virgin olive oil.
- Add the garlic and cook until the color turns light brown,
- Put-in the spinach and sauté for 1 minute.
- Turn off the heat and arrange the spinach in a large serving plate.
- Put the grilled steak on top of the spinach.
- Serve with mashed potato on the side along with your favorite steak sauce.
- Share and enjoy!
Catalog details
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Beef No tags Public recipe Revision 1
Recipe notes
- For best results, bring steaks to room temperature 30 minutes before grilling.
- Letting the steak rest for 15 minutes after grilling ensures the juices redistribute for a more tender result.
- If using a charcoal grill, create a two-zone fire to move steaks away from flare-ups.
Storage notes
- Store leftover steak and spinach separately in airtight containers in the refrigerator for up to 3 days.
- Reheat steak gently in a low oven (275°F) to avoid overcooking.