Pan-Fried Steak with Spinach and Tomatoes

Pan-fried Steak With Spinach And Tomatoes

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Tawnya Gardner

By
@DemonsAngel

This is a really quick dinner perfect for weeknights.

Rating:

★★★★★ 1 vote

Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Pan Fry

Ingredients

  • 1 large
    garlic clove, crushed with a garlic press
  • 1 tsp
    freshly grated lemon peel
  • 1/2 tsp
    salt
  • 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
    cornstarch
  • 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

How to Make Pan-Fried Steak with Spinach and Tomatoes

Step-by-Step

  1. In cup, with fork, stir garlic, lemon peel, salt, and pepper until well blended; use to rub on both sides of steak.
  2. In 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.
  3. In 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.

Printable Recipe Card

About Pan-Fried Steak with Spinach and Tomatoes

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



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