What’s a girl to do with a whole free Sunday on her hands? Some girls might use their time catching up on work around the house. Other girls might get a mani/pedi. I cook steak. All signs point to the fact that I may not be a normal girl.
Luckily, normalcy has little to do with making a yummy, hearty dinner. In my experience, a great meal has much more to do with finding a recipe that’s easy, quick, and delicious. A recipe like Steak with Parmesan Spinach featured in Food Network Magazine’s October issue.
It’s probably clear to most or all of you that I don’t make many steaks. And the reason is no state secret–I ALWAYS overcook steaks. Like it’s my job. And sadly, this time around was no exception. But, you know what’s amazing about this recipe? The steaks still tasted great! Even with my silly user error. And the accompanying creamed spinach (which is essentially what you’re making here) is light and flavorful (I’m thinking it’s the addition of lemon zest and nutmeg).
If you like steak, you will like this recipe. If you like creamed spinach, you will like this recipe. If you like puppies and kittens, you will like this recipe. The point is that you should definitely make this dish. Trust me. You’ll like it.
Steak with Parmesan Spinach
1 and 1/2 lbs flank steak
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
1 and 1/2 tablespoons unsalted butter
1/2 onion, finely chopped
1 and 1/2 tablespoons flour
1 and 1/2 cups whole milk
2 10-oz packages frozen chopped spinach, thawed and squeezed dry
3/4 cup Parmesan cheese
1/2 teaspoon grated lemon zest
1/4 teaspoon freshly grated nutmeg
1. Heat a grill pan over medium-high heat. Pat the steak dry and brush lightly with olive oil. Season with 1 and 1/2 teaspoons salt and 2 to 3 teaspoons pepper. Cook, turning once, 10 to 13 minutes total for medium rare. Transfer the steak to a cutting board to rest, about 10 minutes.
2. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the flour and cook, stirring 1 minute. Remove from the heat and gradually whisk in the milk. Return to medium heat and simmer, whisking, until slightly thickened, about 2 minutes.
3. Stir in the spinach, 1/4 cup water, 1/2 cup Parmesan, the lemon zest and nutmeg and cook, stirring occasionally, until the sauce thickens and the spinach is tender, about 10 minutes. Thin with water, if needed. Stir in the remaining 1/4 cup Parmesan and salt to taste.
4. Thinly slice the steak and serve with the spinach.