Strip Steak With Creamed Spinach And Skillet Mushrooms
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · keto, low-carb, high-protein
978 cal
60g protein
9g carbs
78g fat
per serving · estimated
Ingredients
- 2 1/4 lb, four 9-oz steaks New York strip steaks
- 12 oz, thickly sliced cremini mushrooms
- 6 oz baby spinach
- 1/2 cup heavy cream
- 3 tbsp unsalted butter
- 1/4 cup grated parmesan
- 2 cloves, minced garlic
- 1 1/4 tsp kosher salt
- 3/4 tsp coarse black pepper
Method (tap to check — screen stays awake)
- Salt the steaks generously and leave them out for 20 minutes while you prep, which lets the surface dry so it will brown.
- Melt 2 tablespoons butter in a saucepan, cook half the garlic 30 seconds, then pour in the cream and simmer 3 minutes until slightly thickened. Wilt in the spinach a handful at a time, stir in the parmesan and season. Keep it warm.
- Get a cast-iron skillet ripping hot. Sear the steaks 4 minutes per side, undisturbed, until a hard crust forms and they read 130F. Move them to a board with 2 tablespoons butter on top and rest 8 minutes.
- Add the last 2 tablespoons butter to the hot skillet with the mushrooms. Spread them out and leave them alone 4 minutes so they take color, then stir in the rest of the garlic and cook 3 minutes more until glossy and deeply browned.
- Slice the steaks against the grain and serve with the creamed spinach and mushrooms, pouring the resting juices back over the meat.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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