Striploin Steak with Mashed Potatoes & Garlicky Spinach Sauté.

  • 1 (5 oz) pkg
    baby spinach
  • 4 cloves
    garlic
  • 1 ½ lb
    striploin (New York strip) steak
  • 4 medium
    yellow potatoes
  •  
    black pepper
  •  
    butter, unsalted
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    4 medium yellow potatoes
    1 (5 oz) pkg baby spinach
  • 2
    Peel and quarter the potatoes lengthwise (into wedges); transfer to a medium saucepan. Cover with hot water (from the tap) by about 1 inch and bring to a boil over high heat.
  • 3
    Preheat a skillet over medium-high heat.
  • 4
    While the skillet heats up, pat the steak dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
    1 ½ lb striploin (New York strip) steak
    1 tsp salt
    ½ tsp black pepper
  • 5
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 6
    Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate, leaving any juices in the skillet, and let it rest for 5 to 10 minutes.
  • 7
    Once the water in the saucepan is boiling, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, 8 to 12 minutes. Once done, reserve about 1 cup of liquid and drain the rest. Cover the saucepan to keep warm.
  • 8
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    4 cloves garlic
  • 9
    Once the steak has been transferred, reduce the heat to medium and add the garlic and spinach to the skillet; season with salt and pepper. Stir until the spinach is just wilted, 1 to 2 minutes, then remove from the heat.
    ½ tsp salt
    ¼ tsp black pepper
  • 10
    Add ½ of the reserved liquid, butter, salt, and pepper to the potatoes; mash with a potato masher until smooth. Add more liquid to thin out the mash if needed.
    2 tbsp butter, unsalted
    ½ tsp salt
    ¼ tsp black pepper
  • 11
    To serve, divide the mashed potatoes between plates and top with the spinach sauté, then add the steak on the side. Enjoy!