Best Pan Seared Steak With Spinach Grapes And Almonds Recipes

Pan-Seared Steak with Spinach, Grapes, and Almonds image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 5

1/4 cup slivered almonds
2 New York strip steaks (about 12 ounces each), halved crosswise
2 bunches flat-leaf spinach (about 3/4 pound total) stems removed, washed well
1 cup red seedless grapes, halved
1 tablespoon balsamic vinegar

Steps:

Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 5 to 8 minutes. Transfer to a small bowl; set aside.
Heat a large skillet over medium-high. Season steaks with salt and pepper; cook in skillet, turning once, until medium-rare, 3 to 5 minutes per side. Transfer to a plate, and tent loosely with aluminum foil (reserve skillet).
Place spinach and grapes in skillet; toss with pan juices until spinach is slightly wilted, 1 to 2 minutes. Stir in vinegar and toasted almonds. Serve steak with spinach.

Nutrition Facts : Calories 466 g, Fat 30 g, Fiber 2 g, Protein 38 g

Pan-Seared Steak image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 4

1 tablespoon vegetable oil
1 boneless rib-eye or New York strip (shell) steak, 1 1/2 to 2 pounds and 2 1/2 inches thick, room temperature
Coarse salt and cracked (butcher-grind) pepper
Steak Butter

Steps:

Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

Nutrition Facts : Calories 599 g, Fat 50 g, Protein 35 g

Pan-Seared Steak with Sauces image

Provided by Martha Stewart

Number Of Ingredients 6

Two 8- to 10-ounce top loin boneless strip steaks, cut 1-inch thick, at room temperature
Coarse salt and freshly ground pepper
1 teaspoon unsalted butter
Mustard Cream Sauce
Red Wine-Shallot Sauce
Balsamic Vinegar Sauce

Steps:

Heat a 10-inch cast-iron skillet over high heat until very hot. Season steaks on both sides with salt and pepper. Add 1/2 teaspoon butter to one side of pan, and immediately place steak on top; repeat with remaining butter and steak. Do not move meat. Turn after 2 minutes, and cook until an instant-read thermometer reaches 125 degrees for medium-rare or 130 degrees for medium.
Transfer steaks to warmed plates to rest; reserve skillet for pan sauce, if desired.