Striploin Steak with Mashed Potatoes & Garlicky Spinach Sauté

Ingredients

• 5 oz baby spinach (Skip washing if pre-washed)
• 4 cloves garlic (Trimmed, peeled, and minced or pressed)
• 0.5 lb striploin (New York strip) steak
• 4 medium yellow potatoes (Peeled and quartered lengthwise into wedges)
• black pepper (Season generously or to taste)
• butter, unsalted (Add to the potatoes; amount not specified)
• salt (For seasoning the steak, spinach, and potatoes; amount not specified)
• virgin coconut oil (For coating the skillet; amount not specified)
• 1 cup water (Hot tap water to cover the potatoes by about 1 inch; reserve about 1 cup of the cooking liquid)

Steps

1. 1

   Wash and dry the fresh produce. Skip washing the spinach if it came pre-washed.

2. 2

   Peel and quarter the potatoes lengthwise into wedges, then transfer them to a medium saucepan. Cover the potatoes with hot tap water by about 1 inch and bring the water to a boil over high heat.

3. 3

   Preheat a skillet over medium-high heat.

4. 4

   While the skillet heats, pat the steak dry with paper towels and place it on a plate. Season generously with salt and black pepper on both sides.

5. 5

   Once the skillet is hot, add the coconut oil and swirl the pan to coat the bottom.

6. 6

   Carefully place the steak in the skillet. Flip it every 15 to 30 seconds and cook until it reaches the desired doneness, about 5 to 7 minutes for medium-rare. Check doneness with a thermometer or by cutting into the steak.

7. 7

   Transfer the cooked steak to a plate, leaving any juices in the skillet. Let the steak rest for 5 to 10 minutes.

8. 8

   Once the potato water is boiling, reduce the heat to medium and cook the potatoes until they are tender when pierced with a knife, 8 to 12 minutes.

9. 9

   Reserve about 1 cup of the potato cooking liquid, then drain the remaining liquid. Cover the saucepan to keep the potatoes warm.

10. 10

    Trim off and discard the root ends of the garlic. Peel and mince or press the garlic.

11. 11

    After transferring the steak, reduce the skillet heat to medium. Add the garlic and spinach to the skillet, then season with salt and black pepper.

12. 12

    Stir the spinach and garlic until the spinach is just wilted, 1 to 2 minutes. Remove the skillet from the heat.

13. 13

    Add half of the reserved potato cooking liquid, the butter, salt, and black pepper to the potatoes. Mash with a potato masher until smooth, adding more reserved liquid if needed to thin the mash.

14. 14

    Divide the mashed potatoes between plates and top them with the spinach sauté. Serve the steak on the side.

Notes

The source does not specify exact amounts for the salt, black pepper, butter, or coconut oil. Steak cooking time is given for medium-rare; cook to the desired doneness and verify with a thermometer or by cutting into the steak.

Nutrition per serving

• main
• high-protein
• dinner
• pan-seared
• stovetop
• comfort food