Steak With Parmesan Spinach Recipes

Steps:

• Thoroughly wash and dry spinach and remove stems.
• (I usually use the packaged, pre-washed spinach so that I don't get too much water in this dish. Otherwise, be sure to dry the leaves very, very well.) Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat.
• Saute garlic about one minute.
• Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes.
• Add salt, pepper, and tomatoes.
• Cook an additional minute.
• Stir in grated Parmesan, remove from heat, taste, and adjust seasonings.
• Serve immediately.
• If spinach releases too much water, you can drain mixture in a colander before serving.
• Taste and adjust seasonings again after draining.

Steps:

• Remove the steaks from the refrigerator 1 hour before cooking.
• Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
• Pat the steaks dry and sprinkle all over with kosher salt. Transfer to the wire rack and bake until the steaks reach your desired internal temperature (120 degrees F for medium-rare; 125 degrees F for medium), 15 to 20 minutes. Remove the steaks from the oven and let rest on the wire rack until ready to sear.
• While the steaks cook, make the creamed spinach: Melt 2 tablespoons of the butter in a medium saucepan over a medium heat. Add the onions and cook, stirring occasionally, until softened and slightly translucent, about 3 minutes. Add 1 tablespoon water and cook, scraping up any browned bits from the bottom of the saucepan. Add the minced garlic and cook, stirring, until fragrant, 2 to 3 minutes. Season with kosher salt.
• Add the spinach, season with kosher salt, and cook, stirring occasionally, until wilted, 2 to 3 minutes. Add the cream and cook, stirring occasionally, until the cream reduces by half, 5 to 6 minutes. Remove from the heat. Stir in the Parmigiano-Reggiano.
• Heat a large cast-iron skillet over medium-high heat. Coat the cut sides of the lemon with some of the olive oil and place them cut-side down in the skillet. Cook undisturbed until the cut sides are browned, 2 to 3 minutes. Remove the lemons to a plate and set aside. Reserve the skillet.
• Coat the steaks all over with the remaining olive oil.
• Heat the same cast-iron skillet over medium-high heat until it starts to smoke. Add the steaks and cook until browned, 45 seconds to 1 minute on all sides. Remove the skillet from the heat. Add the remaining 2 tablespoons butter, the thyme and the whole cloves garlic to the skillet. Tilt the skillet towards you so the butter pools at the bottom and, using a spoon, baste the steaks with the melted butter for 1 minute.
• Transfer the steaks to a cutting board and slice immediately. Drizzle with the balsamic, sprinkle with flaky sea salt, and garnish with the charred lemons and fresh mint. Serve with the creamed spinach. Enjoy!

Steps:

• Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
• Add flour and stir until light golden, about 7 minutes.
• Stir in onion, bay leaf and clove.
• Gradually whisk in milk.
• Whisk until mixture boils and thickens, about 10 minutes.
• Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
• Remove bay leaf and whole clove.
• Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
• Drain.
• Transfer spinach to bowl filled with ice water to cool.
• Drain well.
• Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
• Transfer spinach to processor and finely chop.
• Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
• Stir in remaining 2 tablespoons of butter.
• Season to taste with salt and pepper and serve.