Recipes Ingredients Meat & Poultry Beef Recipes Pan-Seared Steak with Spinach, Grapes, and Almonds 2.9 (35) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 Do you need a tasty twist on steak with spinach? Toss in grapes and almonds for a touch of sweetness and crunch. Ingredients ¼ cup slivered almonds 2 New York strip steaks (about 12 ounces each), halved crosswise 2 bunches flat-leaf spinach (about ¾ pound total) stems removed, washed well 1 cup red seedless grapes, halved 1 tablespoon balsamic vinegar Directions 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. 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). 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. Print