New York Strip Steak with Bell Pepper & Creamed Spinach

Directions

1. Boil a pot of water, seasoned lightly, and set it to a steady simmer while you prep the greens and cheeses.
2. Finely grate Parmesan and cut the cream cheese into small pieces; place both in a bowl to mingle.
3. Peel, halve, and small-dice the yellow onion; crush or mince the garlic.
4. Rinse the spinach and keep it ready.
5. When the water boils, add the spinach, cook until wilted, about 30 seconds, then drain and rinse with cold water; set aside.
6. Return the pot to medium heat, melt butter, and sauté the onion and garlic with salt and pepper until soft, 3–4 minutes.
7. Wring as much water from the spinach as you can using your hands, then add it to the bowl with Parmesan and cream cheese.
8. Stir the cheeses with spinach, then add milk and cook until the cheeses melt and the mixture comes together, 2–3 minutes; keep warm off the heat.
9. Preheat a nonstick skillet over medium-high heat.
10. Pat the steak dry, season with salt and pepper, and sear in butter until it reaches your desired doneness, 2–5 minutes per side; rest loosely covered.
11. Slice the red peppers into thin strips, then cook in the skillet with a bit more butter until softened, 4–5 minutes.
12. Rewarm the creamed spinach briefly if needed, then thinly slice the steak against the grain and plate with peppers and a side of spinach.