New York Strip Steak with Mashed Potatoes and Sautéed Spinach
A hearty steakhouse-style dish featuring a seared New York strip steak topped with a rosemary garnish and finished with a savory pan sauce. The steak is served alongside creamy mashed potatoes dusted with parmesan and a portion of sautéed spinach for a balanced, satisfying meal.
- Total time
- 35 min
- Servings
- 1
- Calories
- 690
- Protein
- 48g
Ingredients
- 8 oz New York strip steak
- 1 cup mashed potatoes
- 1 cup fresh spinach
- 1 tbsp butter
- 1 tbsp olive oil
- 1 clove garlic
- 1 tbsp grated parmesan
- 1 salt
- 1 black pepper
- 1 fresh rosemary sprig
- 1 ¼ cup beef stock (for sauce)
Instructions
- 1
Remove the steak from the refrigerator and allow it to reach room temperature.
- 2
Season both sides of the steak with salt and pepper.
- 3
Heat olive oil in a skillet over high heat.
- 4
Sear the steak for about 3–4 minutes per side depending on preferred doneness.
- 5
Add butter and garlic to the pan and baste the steak briefly.
- 6
Remove the steak and allow it to rest.
- 7
Add beef stock to the skillet and reduce slightly to create a quick pan sauce.
- 8
Warm mashed potatoes in a small pot and stir in parmesan cheese.
- 9
In another pan, sauté spinach in a little olive oil until wilted.
- 10
Plate the mashed potatoes, spinach, and steak, then drizzle the pan sauce over the steak and garnish with rosemary.
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