Steak and Sauteed Spinach

The Palm Restaurant Recipe

Serves 1

1 (16 oz.) Prime New York Strip
1 tablespoon of canola oil
kosher salt for seasoning
1 teaspoon of melted butter (optional)

Pat the steak dry with a paper towel and place it on a sheet pan. Place the sheet pan in the refrigerator for 30 minutes to an hour. Preheat oven to 425 degrees. Remove the steak from the refrigerator, drizzle each side with canola oil and then sprinkle both sides with Kosher salt.

Heat a saute pan over medium high heat until hot and place the steak in the pan. Do not touch or move the steak, letting it cook through for about 3 minutes. Turn steak with tongs and cook for another 2 to 2 1/2 minutes. Once seared, transfer from the stove to your preheated oven for 8-10 minutes. Remove from oven and transfer to a plate or cutting board, allowing the steak to rest for about 5 minutes to redistribute the juices. Top with 1 teaspoon of melted butter (if desired) and serve with spinach on the side.

2 cups of fresh curly leaf spinach
5 cloves of garlic, crushed
1 tablespoon of canola oil
Pinch of Kosher salt

Clean the spinach, 2-3 times if you have to, as spinach carries a lot of dirt and grit. Remove the stems from the spinach. Heat oil in a pan. Add 5 crushed garlic cloves and cook for 1 minute to brown slightly and release their essence. Add spinach, coating with the garlic oil mixture, stirring over the heat for 3 minutes. When spinach has cooked through, toss with Kosher salt. Strain off any excess oil (if needed) and transfer to a serving dish.

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