Seared Steak with Creamed Spinach with Red Potatoes & Herby Red Wine Pan Sauce

COOK TIME - 30-40min
2 SERVINGS

This steak dinner is served just as it should be—with velvety creamed spinach, golden brown roast potatoes & a silky pan sauce. With this recipe, you’re getting all the fancy feels of a luxe steakhouse dinner, but without the hefty price tag!

Nutrition PER SERVING
Calories 550 kcal
Fat 33.0 g
Protein 29.0 g
Carbohydrate 35.0 g
Sodium 850 mg
Seared Steak with Creamed Spinach with Red Potatoes & Herby Red Wine Pan Sauce
DF
GF

fresh ingredients

IN THE KIT

  • 12 oz
    sirloin steaks
  • 6 oz
    beef stock/base blend
  • 10 oz
    spinach
  • 2 oz
    cream cheese
  • 2 oz
    red wine
  • 2 oz
    chopped garlic
  • 1 oz
    shallot
  • 4 oz
    garlic butter
  • 2 oz
    thyme
  • 12 oz
    red potatoes

Not Included

Olive oil

Salt & pepper

 

Kitchen Items Needed

Rimmed baking sheet

Large skillet

Tongs

Bowl

Plate 

cook along

INSTRUCTIONS

Prep

Preheat oven to 450°F with a rack in the upper third;

Scrub potatoes, then cut into ¾-inch pieces;

Remove leaves from stems & roughly chop thyme;

Peel & finely chop shallot.

1Prep & Roast Potatoes

On a rimmed baking sheet, toss potatoes with 2½ tablespoons oil & ¾ of the thyme sprigs. 

Season with salt, pepper. Roast on upper oven rack until tender & golden brown, 25–30 minutes.

2Cook Spinach

Heat a drizzle of olive oil in a large skillet over medium-high. Add chopped garlic, half of the shallot. Cook until softened, 2–3 minutes. Add spinach in large handfuls, stirring to wilt after each addition. Add cream cheese to skillet. Cook, stirring, until combined, 1–2 minutes. Add a splash of water if it is getting too thick. Season to taste with salt, pepper. Transfer to a bowl, cover to keep warm.

3Prepare Steaks

Rinse & dry skillet. Pat steaks dry, then season all over generously with salt & pepper. Heat a drizzle of oil & ½ garlic butter in same skillet over medium-high. Add steaks, cook until browned all over, 3–4 minutes per side for medium-rare (or longer for desired doneness), basting the steak with the browning butter every few seconds. Transfer to a cutting board to rest for 5 minutes.

4Make Sauce

Immediately add remaining chopped shallot to skillet, cook, stirring, about 1 minute. Add wine & cook down for another 30 seconds. Add remaining chopped thyme & stock blend. Bring to a simmer, cook until sauce is reduced to ½ cup, 3–4 minutes. Swirl in remaining butter. Season to taste with salt, pepper.

5Slice Steak & Serve

Thinly slice steaks. Serve steak with sauce spooned on top, alongside roast potatoes & creamed spinach. Enjoy!