- 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
- 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 a generous pinch of 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.
RecipeEric Lundy with permission from GFF Magazine