Striploin Steak with Mashed Potatoes & Garlicky Spinach Sauté

[Sincerely-Food-Chef]

Ingredients

• 1 (5 oz) pkg baby spinach
• 4 cloves garlic
• 1 ½ lb striploin (New York strip) steak
• 4 medium yellow potatoes
• black pepper
• butter, unsalted
• salt
• virgin coconut oil

Instructions

1. Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
   • 4 medium yellow potatoes
   • 1 (5 oz) pkg baby spinach
2. Peel and quarter the potatoes lengthwise (into wedges); transfer to a medium saucepan. Cover with hot water (from the tap) by about 1 inch and bring to a boil over high heat.
3. Preheat a skillet over medium-high heat.
4. While the skillet heats up, pat the steak dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
   • 1 ½ lb striploin (New York strip) steak
   • 1 tsp salt
   • ½ tsp black pepper
5. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
   • 1 tbsp virgin coconut oil
6. Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate, leaving any juices in the skillet, and let it rest for 5 to 10 minutes.
7. Once the water in the saucepan is boiling, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, 8 to 12 minutes. Once done, reserve about 1 cup of liquid and drain the rest. Cover the saucepan to keep warm.
8. Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
   • 4 cloves garlic
9. Once the steak has been transferred, reduce the heat to medium and add the garlic and spinach to the skillet; season with salt and pepper. Stir until the spinach is just wilted, 1 to 2 minutes, then remove from the heat.
   • ½ tsp salt
   • ¼ tsp black pepper
10. Add ½ of the reserved liquid, butter, salt, and pepper to the potatoes; mash with a potato masher until smooth. Add more liquid to thin out the mash if needed.
    • 2 tbsp butter, unsalted
    • ½ tsp salt
    • ¼ tsp black pepper
11. To serve, divide the mashed potatoes between plates and top with the spinach sauté, then add the steak on the side. Enjoy!