Pan-fried Steak With Spinach And Tomatoes Recipe

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Pan-Fried Steak with Spinach and Tomatoes

Tawnya Gregory


This is a really quick dinner perfect for weeknights.

★★★★★ 1 vote
15 Min
15 Min
Pan Fry


1 large
garlic clove, crushed with a garlic press
1 tsp
freshly grated lemon peel
1/2 tsp
1/2 tsp
coarsely ground black pepper
(2) 10 oz
3/4 inch thick boneless beef top loin rib-eye steaks
1 tsp
olive oil
1 tsp
1/2 c
chicken broth
1 c
grape or cherry tomatoes, each cut in half
1 bag(s)
( 10 ounces) prewashed spinach, tough stems discarded


1In cup, with fork, stir garlic, lemon peel, salt, and pepper until well blended; use to rub on both sides of steak.
2In a nonstick 12-inch skillet, heat oil over medium heat until very hot. Add steaks and cook 5-6 minutes per side for medium-rare or until desired doneness. Transfer steaks to plate, keep warm.
3In cup, blend cornstarch and broth until smooth. In same skillet, add broth mixture,tomatoes, and spinach. Heat to boiling over medium-high heat; cook, stirring until spinach wilts, 1-2 minutes. Cut each steak in half and serve with spinach mixture.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #easy, #minutes, #30