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
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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.
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Spoon the butter onto a piece of plastic wrap or parchment; form into a log. Wrap tightly and freeze until firm, about 15 minutes.
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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.
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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.
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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.
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Pour the contents of the skillet over the spinach and toss. Serve with the steak.