Best Seared Steaks With Tomato Salad And Creamy Spinach Recipes

STEAK WITH CREAMED SPINACH POTATOES

Steak with Creamed Spinach Potatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1 1/2-pound beef eye round roast
Kosher salt and freshly ground pepper
1 1/2 tablespoons vegetable oil
1 sprig rosemary
1 tablespoon plus 1 teaspoon Worcestershire sauce
2 russet potatoes (about 8 ounces each)
1 small shallot, finely chopped
1 tablespoon all-purpose flour
1/2 cup skim milk
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
cup reduced-fat sour cream

Steps:

Preheat the oven to 425 degrees F. Pierce the beef all over with a fork; season with salt and pepper. Heat 1 tablespoon vegetable oil and the rosemary in a large nonstick ovenproof skillet over medium-high heat. Add the beef and cook, turning, until browned, 8 minutes. Drizzle with 1 tablespoon Worcestershire sauce. Transfer to the oven; roast until a thermometer inserted into the center reaches 125 degrees F for medium rare, about 25 minutes. Transfer to a cutting board and let rest 5 minutes.
Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 15 minutes. Heat the remaining 1/2 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and cook until softened, about 2 minutes. Sprinkle in the flour and cook, stirring, until incorporated, 5 to 6 minutes. Slowly add the milk; cook, whisking, until slightly thickened, 1 minute. Stir in the spinach, sour cream and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper. Simmer until warm, about 2 minutes.
Slice the beef. Halve the potatoes and fluff with a fork; top with the creamed spinach. Season with salt.

Nutrition Facts : Calories 406 calorie, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 102 milligrams, Sodium 204 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 36 grams

SEARED STEAKS WITH TOMATO SALAD AND CREAMY SPINACH

Seared Steaks with Tomato Salad and Creamy Spinach image

Treat your family to a steakhouse supper that's kinder to your wallet, complete with familiar sides: tomato salad and creamed spinach.

Provided by Martha Stewart

Categories Beef Recipes

Time 30m

Number Of Ingredients 10

Ingredients

2 tablespoons balsamic vinegar
3 tablespoons olive oil
Coarse salt and ground pepper
2 beefsteak tomatoes, thinly sliced crosswise
1 sweet onion, such as Vidalia, one half thinly sliced, other half chopped
3 tablespoons all-purpose flour
2 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon ground nutmeg
4 flat-iron steaks (4 to 6 ounces each)

Steps:

In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Place tomato and onion slices on a platter, and drizzle with vinaigrette. Set aside.
In a medium saucepan, heat remaining tablespoon oil over medium. Add chopped onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
Add flour to pan; cook, stirring, 30 seconds. Gradually whisk in milk. Stir in spinach and nutmeg; season with salt and pepper. Cook, stirring occasionally, until spinach is tender and sauce has thickened, 3 to 5 minutes. Cover, and set aside.
Heat a large skillet over medium-high. Season steaks with salt and pepper. Cook until browned and medium-rare, 3 to 4 minutes per side. Serve steaks with tomato salad and creamy spinach.

Nutrition Facts : Calories 499 g, Fat 29 g, Fiber 6 g, Protein 39 g