Description
A rich and comforting pan-seared steak served in a creamy Tuscan sauce with sun-dried tomatoes and fresh spinach.
Ingredients
Scale
- 2 pieces Boneless New York Strip Steaks
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 2 tablespoons Olive Oil
- 2 tablespoons Unsalted Butter
- 4 cloves Garlic (minced)
- 1/2 cup Sun-Dried Tomatoes
- 1 cup Chicken Broth
- 1 cup Heavy Cream
- 2 cups Fresh Spinach
- 1/2 cup Parmesan Cheese
Instructions
- Season the steaks with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add the steaks to the skillet and sear for about 4-5 minutes on each side.
- Remove the steaks and set them aside.
- Melt the butter in the same skillet and add the minced garlic. Sauté for about 1 minute until fragrant.
- Add the sun-dried tomatoes and cook for another 2 minutes.
- Pour in the chicken broth and bring it to a simmer. Let it reduce slightly for about 3-5 minutes.
- Stir in the heavy cream and let it simmer until the sauce thickens, around 5 minutes.
- Add the fresh spinach and cook until wilted.
- Stir in the Parmesan cheese until melted and smooth.
- Return the steaks to the skillet and coat them with the sauce. Let everything heat through for a minute.
- Serve hot.
Notes
Let steaks sit at room temperature for 30 minutes before cooking. Use a meat thermometer for doneness: 135°F for medium-rare, 145°F for medium.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 90mg