Rosemary Garlic Pan Steak with Wilted Spinach and Caramelized Onions
naturally gluten free, dairy free, and soy free
created by Carrie Forbes, of Gingerlemongirl.com
For the caramelized onions & mushrooms:
2 tbsp. olive oil
1 medium sweet onion, diced
1 small (6 oz. - 8 oz.) package button mushrooms, cleaned & sliced
1/2 cup gluten free beef broth
For the rosemary garlic steaks:
2 (4 oz. - 8 oz.) ribeye steaks
1/2 teaspoon dried, crushed rosemary
1/2 teaspoon garlic powder, or 2 cloves minced garlic
salt & pepper, to taste
3 tbsp. butter or olive oil
For bed of spinach:
1 (9 oz.) bag of fresh baby spinach
- Heat a large, heavy-duty skillet (cast iron is my favorite.) Add olive oil. When oil is hot, add onions and cook over medium-low heat, slowly for about 8-10 minutes until onions are starting to become very soft and browned (caramelized.) Add mushrooms and beef broth. Continue to cook over medium heat for an additional 8-10 minutes until broth has reduced and mushrooms are softened and cooked through. Transfer onions, mushrooms, and sauce to a small bowl and cover with aluminum foil to keep warm.
- Place skillet back on stove. Place on medium-high heat and add 1 tbsp. butter to pan. When butter is hot & sizzling add steaks. Add half of rosemary, garlic, salt & pepper to each side of the steaks. Cook steaks for 3-5 minutes on each side, until done to your preferences. Finish steaks by placing 1 tbsp. butter on each and allow to melt. Remove steaks from pan and place on a serving plate.
- Add bag of fresh baby spinach to the skillet and cook for 1-3 minutes until spinach is wilted to your preference. Add half of spinach to each plate.
- Slice steaks into small strips and place 3-4 ounces of steak (or whole steak depending on how hungry you are!) onto each serving of spinach. Add about 1/3 cup of onions & mushrooms with sauce over the steak and serve immediately.
- For our family the steaks & caramelized onion sauce makes 4 servings, so we have half a steak each for dinner and save the rest for lunch the next day. TO make 4 servings of spinach, I would wilt 2 bags instead of 1. The spinach is best, when just cooked though, which is why I prefer to only cook as much as needed initially.