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Striploin Steak with Mashed Potatoes & Garlicky Spinach Sauté
- 35 min
- 2–6 servings
- 590 kcal / serving
A fork-tilling weeknight plate featuring tender steak, creamy mashed potatoes, and garlicky spinach. The hot skillet and quick wilt keep flavors intact while the potatoes mash smoothly.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- 2 clovesgarlic
- ¾ lbstriploin (New York strip) steak
- 2 mediumyellow potatoes
From the pantry: black pepper, butter, unsalted, salt, virgin coconut oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · potato masher · small saucepan · stainless steel or cast iron skillet · tongs · vegetable peeler
Directions
- Rinse and dry the produce, then pat the steak dry and season generously with salt and pepper on both sides.
- Preheat a skillet over medium-high heat and add virgin coconut oil to coat the bottom.
- Place the steak in the skillet and cook, flipping frequently, until it reaches your preferred level of doneness; transfer to a plate and let it rest for 5 to 10 minutes.
- While the steak rests, cut the potatoes into wedges, place in a small saucepan, and cover with water by about 1 inch. Bring to a boil over high heat, then lower to medium and cook until tender, about 8 to 12 minutes. Reserve ½ cup of the cooking liquid and drain the rest; keep the pot warm.
- Peel and mince the garlic, then add it to the skillet along with the spinach. Season with salt and pepper and cook just until the spinach wilts, 1 to 2 minutes, then remove from the heat.
- Mash the potatoes with half of the reserved liquid and butter, along with salt and pepper to taste. If needed, add more of the reserved liquid to reach the desired creamy texture.
- To plate, divide the mashed potatoes between two plates, top with the garlicky spinach, and set the rested steak on the side.
Two tips
- Prep the spinach and garlic ahead of time to speed up cooking during the skillet step.
- Leftover mashed potatoes can be reheated with a splash of the reserved liquid for a lighter texture.
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 41 g
- Carbs
- 36 g
- Fat
- 32 g
- Fiber
- 6 g
- Sodium
- 139 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.