Seared Steak and Spinach

Seared Steak and Spinach

Home Made Simple chef Laila Ali shares her personal steak and spinach dish.

Prep Time: 10 to 15 minutes
Cook Time: 15 to 20 minutes
Serves: 4

2 (8- to 10-ounce) sirloin, New York strip or Porterhouse steaks (1" to 1½" thick)
Sea salt and freshly ground black pepper
1 teaspoon onion powder
Unrefined coconut oil
2 tablespoons unsalted butter, cut into ½-tablespoon pieces
3 garlic cloves, pressed through a garlic press
2 bunches spinach (about 12 ounces)
4 teaspoons fresh lemon juice, or to taste


Preparing the Steak

  1. Season the steaks with salt, pepper and the onion powder
  2. Heat a large skillet over medium-high heat until very hot
  3. Add just enough oil to thinly coat the bottom of the pan
  4. Add the steaks and cook, undisturbed, for 4 minutes, and then flip them and add 1 tablespoon of the butter to the pan
  5. Using a spoon, baste the steaks with the melting butter. Cook, again without touching the steaks, for 3 to 4 minutes for medium-rare (add an extra minute on either side for medium). Place the steaks on a cutting board
  6. Let the steaks rest while you cook the spinach

Preparing the Spinach

  1. Add the garlic to the juices in the pan and leave for a few seconds to sizzle. Add the spinach in batches, tossing it with tongs to wilt it
  2. Using tongs, remove the spinach from the pan, squeezing out as much liquid as you can
  3. Stir in 2 teaspoons of lemon juice and season with salt and pepper. Add the remaining 1 tablespoon butter to the juices in the pan and cook until melted and reduced to a sauce consistency, about 3 to 4 minutes
  4. Stir in the remaining 2 teaspoons of lemon juice


  1. Cut the steaks in half lengthwise, and then cut them into thin pieces across the grain
  2. Divide the steak among four plates, drizzle with the sauce, add the spinach and serve


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