Kevin and I have been trying really hard to keep to our Meatless Monday pledge, given our crazy schedules. We’ve been pretty good at it, too. If we’re both home, our Monday night dinners are 100% meat-free (but not by any means vegan). You can check out some of our MM recipes here. We’ve in general cut down on the amount of red meat we include in our diet, opting to include more seafood (at least 2x per week), pork, and poultry (we’re partial to turkey). There are times, however, when Mama needs a big, juicy, peppery steak and no amount of tofu stir fry or grilled shrimp will cut it.
Yesterday was one of those times.
Simply Grilled NY Strip Steak with Garlic Sauteed Spinach and Herbed Butter
prep: 15 minutes
cooking: 15 minutes
2-3 NY Strip Steaks (or whatever cut you prefer)
2 bundles fresh spinach
2 Tbsp. garlic infused olive oil
4 Tbsp. room temp butter
1 Tbsp. rosemary, chopped fine
- Lightly rub your room temperature steaks with olive oil (I promise letting them come to room temp won’t hurt you and it will make your steaks 100% better). Don’t worry about using fancy olive oil; the high temps of the grill make that irrelevant.
- Season both sides of your steaks with salt and pepper. If possible, used fresh cracked pepper over the tinned stuff. It makes a big difference flavor wise. Kosher salt also works better (simple from the fact that it’s a flake instead of a granule, so it sticks better). Do not be afraid of the salt and pepper. They are your friends.
- Turn your grill on kill (you want it to be HOT) and run a half sink of cold water (make sure your sink is CLEAN). Meanwhile, trim the stems off of the spinach. I find it’s easier to leave the twisty tie on the spinach when I trim it to keep all of the stems together.
- Once your spinach is trim, transfer it to the waiting sink. Swirl it around, spray it with the sprayer, swirl some more, and then let it sit. This step is the single most important in the spinach making process. Spinach is grown in sandy soil and a simple rinse won’t get all the grit off your leaves. You can see in the second picture just how much sand settled out. After it’s sat for about five minutes, spin the leaves in a salad spinner or lay them out on paper towel to dry.
- Put your steaks on the grill, then LEAVE THEM ALONE. You only want to turn them three times, cooking on each side for about 4 minutes each. This will give you that nice crust you’re looking for.
- You might want to employ your other half to take over grill duties at this point while you go work on the spinach (the spinach only takes about 5 minutes to cook, so start cooking it after the last turn of your steaks). Heat about 2 Tbsp of garlic infused olive oil in a large pan. If you don’t have garlic olive oil (we got ours this weekend while on the Texas Wine Trail), crush two cloves of garlic and add them to the oil while it’s heating. Be sure to fish them out before you serve the spinach, though. |Add your spinach to the pan (it may sizzle a little bit if your spinach isn’t 100% dry). I make mine in my large stock pot so I don’t have to worry about leaves falling all over the kitchen. Keep tossing the spinach. It should gradually start to wilt and smell delicious. Once most of the leaves are wilted, turn off the heat, cover, and allow to sit until you’re ready to serve.
- Meanwhile, your steaks should be about ready to come off the grill. Using your instant read thermometer (you do have one, right?), test the fattest steak. For medium-rare (our preferred doneness), your steaks should be at 130 degrees F (they’ll carry over to a perfect 135). You can find doneness temps for steaks here and the USDA provides safe temperatures for all meats here. Allow your steaks to rest for at least five minutes (under an aluminum foil tent).
- For the herbed butter, combine the room temperature butter and rosemary. Whip it. Whip it good.
- Serve and enjoy!
Do you ever get a hankering for red meat? What’s your go-to meat-atarian dish? Is that photo making you as hungry as it’s making me?