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Pan-Seared Steak with Spinach, Grapes, and Almonds


Do you need a tasty twist on steak with spinach? Toss in grapes and almonds for a touch of sweetness and crunch.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2008


  • 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


  1. 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.

  2. 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).

  3. 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.

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