Seared Black Pepper Steak with Creamy Mushroom-Spinach Sauté

Directions

1. Heat a nonstick skillet over medium-high until hot.
2. Pat the steak dry with paper towels and season both sides with salt and pepper.
3. When the skillet is hot, add a small amount of butter and swirl to coat the bottom. Add the steak and cook 2–5 minutes per side for your preferred doneness, then transfer to a clean plate and loosely cover with aluminum foil to rest.
4. Place the spinach in a colander and rinse under hot water to defrost; set aside to drain further.
5. Peel and mince the shallot.
6. Wipe the skillet clean with paper towels and return it to medium-high heat.
7. Add more butter and swirl to coat the bottom. Add the shallot and mushrooms; cook, stirring occasionally, until the mushrooms soften, about 2–3 minutes.
8. Add the spinach, cream, and spices to the skillet; stir to combine and bring to a simmer. Reduce heat to low and cook until the spinach is warmed through and the sauce thickens slightly, 1–2 minutes.
9. Thinly slice the steak across the grain.
10. Divide the steak and the creamy veggie sauté between plates and serve.