thepioneerwoman
Garlic Butter Steak with Warm Spinach Salad
Easy yet fancy, this garlic butter steak is made with a parsley, chive and garlic compound butter that you can also use to make garlic bread.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Combine the parsley, chives, and garlic in a food processor; process until finely chopped, scraping down the sides of the processor. Add the butter and process, scraping a few times, until combined.
2
Spoon the butter onto a piece of plastic wrap or parchment; form into a log. Wrap tightly and freeze until firm, about ⏱️ 15 minutes.
3
Meanwhile, preheat a grill or grill pan to medium high. Season the steaks with 1/4 teaspoon salt and a few grinds of pepper on each side. Grill the steaks until they release from the grill and a thermometer inserted into the thickest part registers 120˚ for medium rare, 5 to ⏱️ 6 minutes per side. Unwrap the garlic butter; slice into 6 pieces. Remove the steaks from the grill and top each with a piece of garlic butter. Let rest.
4
Place the spinach in a large bowl. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about ⏱️ 7 minutes. Use a slotted spoon to transfer the bacon to the spinach; set aside to let the spinach wilt slightly. Pour off all but 2 tablespoons bacon fat from the skillet.
5
Add the mushrooms, remaining 1 teaspoon salt and a few grinds of pepper to the skillet; cook over medium-high heat, stirring, until the mushrooms soften, 3 to ⏱️ 4 minutes. Add the shallots and cook, stirring, until both the mushrooms and shallots are caramelized, 7 to 8 more minutes. Add the olive oil, vinegar, mustard and sugar and cook, stirring, until the sugar dissolves, ⏱️ 2 minutes.
large shallots, thinly sliced2
6
Pour the contents of the skillet over the spinach and toss. Serve with the steak.
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