Garlic Butter Steak with Warm Spinach Salad
Buttery and garlicky–it's downright delicious!
By Ree Drummond
Jump to recipe
Yields:
6
Prep Time:
40 mins
Total Time:
55 mins
A well-cooked steak dinner is about as good as it gets if you want to serve a cowboy-approved meal. But if you're looking to serve your own Marlboro Man something fancy—say, a Father's Day dinner for Dad or a special dinner idea for two—this garlic butter steak fits the bill. Pair it with a serving of warm spinach salad or go all-out by following Ree Drummond's suggestion: "Make a double batch of the garlic butter and use it for garlic bread!"
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Ingredients
- 1 cup
fresh parsley leaves
- 1/2 cup
roughly chopped fresh chives
- 2
garlic cloves
- 6 Tbsp.
salted butter, at room temperature
- 6
small strip steaks (8 to 10 oz. each)
- 4 tsp.
kosher salt
Black pepper, to taste
- 1
5-oz. package baby spinach
- 8
strips bacon, cut into 1/2-inch pieces
- 10 oz.
cremini mushrooms, quartered
- 2
large shallots, thinly sliced
- 3 Tbsp.
olive oil
- 3 Tbsp.
red wine vinegar
- 1 Tbsp.
Dijon mustard
- 1 Tbsp.
sugar
Directions
- Step 1Combine the parsley, chives, and garlic in a food processor; process until finely chopped, scraping down the sides of the processor. Add the butter and process, scraping a few times, until combined.
- Step 2Spoon the butter onto a piece of plastic wrap or parchment; form into a log. Wrap tightly and freeze until firm, about 15 minutes.
- Step 3Meanwhile, preheat a grill or grill pan to medium high. Season the steaks with 1/4 teaspoon salt and a few grinds of pepper on each side. Grill the steaks until they release from the grill and a thermometer inserted into the thickest part registers 120˚ for medium rare, 5 to 6 minutes per side. Unwrap the garlic butter; slice into 6 pieces. Remove the steaks from the grill and top each with a piece of garlic butter. Let rest.
- Step 4Place the spinach in a large bowl. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 7 minutes. Use a slotted spoon to transfer the bacon to the spinach; set aside to let the spinach wilt slightly. Pour off all but 2 tablespoons bacon fat from the skillet.
- Step 5Add the mushrooms, remaining 1 teaspoon salt and a few grinds of pepper to the skillet; cook over medium-high heat, stirring, until the mushrooms soften, 3 to 4 minutes. Add the shallots and cook, stirring, until both the mushrooms and shallots are caramelized, 7 to 8 more minutes. Add the olive oil, vinegar, mustard and sugar and cook, stirring, until the sugar dissolves, 2 minutes.
- Step 6Pour the contents of the skillet over the spinach and toss. Serve with the steak.
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