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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 590 calories
  • 40 min
  • 4 servings

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!

Nutrition per Serving

Calories
590
Fat
32g
Net Carbs
30g
Protein
41g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • potato masher
  • stainless steel or cast iron skillet
  • tongs
  • vegetable peeler