Ingredients Jump to Instructions ↓

  1. 10-ounce round or butt steak s, each about 1 inch thick 1 1/2 tablespoons unsalted butter

  2. 1 tablespoon minced shallot (1 small shallot)

  3. 1 pound fresh spinach , stemmed

  4. 1 tablespoon minced garlic Kosher salt and freshly ground black pepper

  5. 1 tablespoon olive oil

  6. 2 tablespoons freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. Preheat the oven to 400°F. In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside. In a small sauté pan, heat the remaining ½ tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside. Lightly sprinkle the steaks with salt and pepper. In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare. Remove the steaks from the oven and turn on the broiler.Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates.


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