Seared Steak & Cherry Tomatoes with Buttery Garlic Spinach

This easy steak meal is fresh, bright, and satisfying with seared tomatoes and buttery, garlic-kissed spinach. Here, steak is cooked medium-rare. If you prefer your steak cooked to medium or medium-well, add 2 or 4 more minutes respectively to the roasting time.
Serves 2

Ingredients List

  • 1 (1-lb, about 1-1/4-inch-thick) boneless New York or sirloin steak
  • kosher salt and freshly ground pepper
  • 1 Tbsp olive oil
  • 1 cup cherry tomatoes
  • 2 Tbsp butter
  • 1 large clover garlic, thinly sliced
  • 1/2 cup loosely packed chopped fresh parsley
  • 1 (5-oz) bag spinach
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  • Heat the oven to 400°F (204°C).
  • Generously season the steak with salt and pepper and let sit.
  • Warm a large ovenproof sauté pan in the oven for 10 minutes.
  • Carefully remove the pan from the oven, place it over medium-high heat, and add the olive oil, swirling to coat the bottom.
  • Add the steak and sear each side for 2 minutes.
  • Add the tomatoes (stand back when they sizzle), then transfer the pan to the oven and cook for 5 minutes.
  • Transfer the steak to a cutting board.
  • Move the pan of tomatoes to the stove-top over medium heat.
  • Add the garlic and cook, stirring gently, until fragrant, about 2 minutes.
  • Add the butter, the parsley, and 1/8 teaspoon salt and stir to melt and combine, scraping the browned bits off the bottom of the pan.
  • Add the spinach, stir just to coat, then divide the spinach, tomatoes, and butter sauce between two dinner plates.
  • Slice the steak, divide between the plates, season with salt to taste, and serve.


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