Skillet Strip Steak with Roasted Rosemary Potatoes and Sautéed Spinach

A hearty and flavorful dish featuring a perfectly cooked strip steak, crispy roasted rosemary potatoes, and tender sautéed spinach.

Ingredients - Serves 2

Preheat your oven to 400°F. Toss the potatoes with 1 tablespoon of olive oil, rosemary, half of the minced garlic, and salt and pepper to taste. Spread them out on a baking sheet and roast for 30 minutes, or until crispy and golden.
While the potatoes are roasting, season the steaks with salt and pepper. Heat the remaining olive oil in a skillet over medium-high heat. Add the steaks and cook for 4-5 minutes on each side, or until they reach your desired level of doneness. Remove the steaks from the skillet and let them rest.
In the same skillet, melt the butter over medium heat. Add the remaining garlic and cook until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Serve the steaks with the roasted potatoes and sautéed spinach on the side.