Categories: Meals

Ingredients

• 1 cup fresh parsley leaves
• 1/2 cup roughly chopped fresh chives
• 2 garlic cloves
• 6 tbsp. salted butter, at room temp
• 6 small strip steaks
• 4 tsp kosher salt
• Black pepper, to taste
• 5 oz. baby spinach
• 8 strips bacon, cut into 1/2-inch pieces
• 10 oz. cremini mushrooms, quartered
• 2 large shallots, thinly sliced
• 3 tbsp. olive oil
• 3 tbsp. red wine vinegar
• 1 tbsp. Dijon
• 1 tbsp. sugar

Directions

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 to medium high. Season the steaks with 1/4 tsp salt and black pepper on each side. Grill the steaks until they release from the grill and a cooked to your liking, 5-6 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 tbsp. bacon fat from the skillet.

5. Add the mushrooms, remaining 1 tsp salt, and black 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, 7-8 more minutes. Add the olive oil, vinegar, mustard, and sugar and cook, stirring, until the sugar dissolves, 2 minutes.

6. Pour the contents of the skillet over the spinach and toss. Serve with the steak.

Email to a friend | Print this recipe | Back