Pan-Seared Steak with Spinach, Grapes, and Almonds
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Everyday Food, June 2008
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- 1/4 cup slivered almonds
- 2 New York strip steaks (about 12 ounces each), halved crosswise
- 2 bunches flat-leaf spinach (about 3/4 pound total) stems removed, washed well
- 1 cup red seedless grapes, halved
- 1 tablespoon balsamic vinegar
Directions
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Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 5 to 8 minutes. Transfer to a small bowl; set aside.
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Heat a large skillet over medium-high. Season steaks with salt and pepper; cook in skillet, turning once, until medium-rare, 3 to 5 minutes per side. Transfer to a plate, and tent loosely with aluminum foil (reserve skillet).
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Place spinach and grapes in skillet; toss with pan juices until spinach is slightly wilted, 1 to 2 minutes. Stir in vinegar and toasted almonds. Serve steak with spinach.
Loved this recipe! I was worried that the steak wouldn't have much flavor, but with the spinach mixture, everything really compliments the steak well. Super yummy. My hubby loved it too, and he is picky as hell. Thanks Martha!
This recipe is super delicious, fast and easy. I highly recommend it.
The spinach side works well also with pine nuts, or a mix of both.
I would love to have the 'nutritional' calorie, fat, etc. information. I am on Weight Watchers and sometimes it is not easy to translate!!!!thanks