Steak Florentine
Pan-seared steaks served with a creamy blend of fresh spinach, garlic, parmesan cheese, and cream. Just like what you’d expect from a steakhouse, but easily made at home.
This is the most satisfying meal ever! And it’s completely carb-free and gluten-free. It just goes to show that you can create a sensational meal without carbs if that’s something you’re trying to do. Obviously, you can serve bread, rice, and/or potatoes on the side, but this meal is wholly fulfilling without anything else.
What kind of steak should you use for this Steak Florentine? That’s really up to you. Choose your favorite cut and dinner will be a success. I found beautiful boneless round steaks that were on sale, so that’s what I used. But sirloin, petite filets, chuck steaks, T-bone, and NY strip steaks would all work. You can even use skirt and/or flank steak, just note that both cuts are thin, so they cook very quickly.
How long should you cook your steaks? That depends on how rare versus well done you want the meat. In general, cook steaks for 3 to 5 minutes per side for rare to medium-rare (140 degrees on an instant-read thermometer for rare), or longer for more fully cooked steak. Remove the steaks from the heat and let rest for 5 minutes before serving.
What kind of spinach should you use? I used fresh baby spinach leaves, but you can use a package of frozen chopped spinach too. When using frozen spinach, thaw it before using and squeeze out all the excess water so you don’t have runny creamed spinach.
Steak Florentine
Ingredients
- 4 steaks of choice, about 4 to 5 ounces each
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 10 ounces fresh baby spinach leaves, or frozen spinach, thawed and well drained
- 1/4 cup heavy cream
- 2 tablespoons grated parmesan cheese
- Crushed red pepper flakes for serving, optional
Equipment
Instructions
- Season both sides of the steaks with salt and black pepper. Let the steaks stand at room temperature for 15 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3 to 4 minutes per side for rare to medium-rare, or longer for more fully cooked meat. Transfer the steaks to a plate and tent with foil.
- Melt the butter in the same skillet over medium-high heat. Add the garlic and cook for 30 seconds. Add the spinach and cook for 1 to 2 minutes, until wilted but still vibrant green, stirring frequently to move the spinach from the bottom of the pan to the top. Stir in the cream and parmesan cheese and cook until the liquid reduces. Season to taste with salt and black pepper.
- Transfer the steaks to individual plates and serve with the creamed spinach. Top with red pepper flakes (if using) and serve.