For most people, an indulgent, amazing meal at a favorite steakhouse tops the list of comfort food. I love going out with friends to a great steakhouse and indulging in phenomenal steak cooked to perfection, creamy spinach, baked potatoes, indulgent mac and cheese, wine…. you get the picture. What a great night!
Besides being really expensive, this kind of meal adds a TON of calories. I will save it for a once in a while occasion and instead indulge at home with my “healthified” versions! Everything here is gluten free too!
First is the steak. I pick a lean, flavorful cut such as a skirt steak, or flank. You can also use a sirloin or filet mignon if you wish. Seared to perfection and topped with caramelized onions and mushrooms. Go ahead and do surf & turf by adding crab and asparagus to the top also if you want!
Instead of a big loaded baked potato or macaroni and cheese, I make steak fries. I am using sweet potato fries in the video but use whatever potato you wish. Crispy and flavorful, perfect for sopping up the sauce from the steak and the spinach for your last bite!
Seared steak with caramelized onions and mushrooms
About 1 lb of steak of your choice
1 tsp olive oil, to rub on the steak
Kosher/sea salt and fresh ground black pepper
2 tsp olive oil
1 lb mushrooms
1 onion, sliced
1 whole garlic clove, peeled
1 tsp butter
Heat a large skillet over high heat. Rub the steak (that you have left out at room temperature for about 30 minutes) with some oil and season liberally with salt and pepper. When the pan is hot add the steak and sear both sides until golden brown. Remove from the pan. Reduce the heat to medium high and add the oil, mushrooms, onion and garlic. Season with a bit more salt and pepper. Stir and when the onions get golden add 1/4 cup water. Stir up the browned bits from the bottom. When the water is almost completely evaporated add the steak back in and cook it until it is jut under cooked from how you like it. (Depends on the thickness of your steak.) Remove the steak and turn the heat off on the pan, stir in the butter. Let the steak rest 10 minutes, slice if you like and serve with the mushrooms and onions ladled over top. Enjoy!
Healthified Creamed Spinach
2 tsp healthy oil/fat of your choice
1 shallot, chopped
20 oz fresh spinach
1 pinch Kosher/sea salt
1/2 cup milk
1/2 cup parmesan cheese, shredded or grated
2 tsp cornstarch
Fresh nutmeg to taste
Freshly ground black pepper
Heat a large skillet over medium high heat, when hot add oil, swirl to coat. Add the shallot and spinach with a pinch of salt, stirring to wilt down. Continue stirring until the spinach is wilted and tender but still bright green. Pour in the milk, cook 1 minute. Combine the parmesan with the cornstarch and toss well. Stir this into the spinach mixture, stirring constantly. When the sauce thickens up to a boil, turn the heat off. Add some fresh ground nutmeg and black pepper. Serve and enjoy!
4 small baking potatoes or about 3/4 lb sweet potatoes, scrubbed – cut into quarters or 8th’s, depending on the size. About 1/2″ thick wedges.
1 Tb olive oil, plus 1 tsp for preparing the pan
2 big pinches Kosher/sea salt
Fresh ground black pepper, to taste
Heat oven to 450 degrees. Coat the pan with some oil with a paper towel. Toss the potatoes with the oil and seasonings. Roast about 20 minutes until golden brown and tender. Enjoy!
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