Thursday, May 27, 2010

steak sandwiches with sauteed mushrooms and spinach... 30 minutes



the goods:

1 teaspoon vegetable oil
1 to 2 New York strip steaks
1 medium yellow onion, thinly sliced
8 ounces white button mushrooms, thinly sliced
1 bag (10 ounces) baby spinach
grainy mustard
sliced crusty bread (I used sourdough)



In a large skillet, heat oil over medium-high. Season both sides of steaks with salt and pepper. Cook steaks until medium-rare, about 5 to 6 minutes per side, flipping once. Transfer to a plate; tent loosely with foil to keep warm.



Add onion to pan; season with salt and pepper. Cook until onion begins to soften, about 5 minutes. Transfer to a bowl.



Add mushrooms to pan; season with salt and pepper. Cook until mushrooms brown, about 6 minutes. Transfer to a bowl.

Add spinach to pan; season with salt and pepper. Cook, stirring, until wilted, about 3 minutes.



Thinly slice steaks against the grain. Spread mustard on bread. Dividing evenly, top with sliced steak, onions, mushrooms, and spinach (or let everyone build their own).

2 comments:

Natalie Parks said...

You're SUCH a good cook Britta! I love everything you put on here. You're husband is very lucky. :-)

Chris and Jenni said...

Now I need to find out what night you made these because I just made them this last week.... what if we made the same dinner on the same night!? Sisterly ESP.