Ree gives home-cooked strip steak a huge upgrade with crushed peppercorns and creamy, cheesy spinach!
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Peppercorn-Crusted Steak with Pimiento Creamed Spinach
DISH THANKS TO REE DRUMMOND
Total: 1 hr 10 minutes (includes resting time).
Active: 40 minutes.
Yield: 4 portions.
4 tablespoons salted butter.
1/2 onion, carefully sliced.
2 cloves garlic, carefully sliced.
2 12-ounce bags infant spinach.
4 ounces cream cheese, cut into pieces.
1/4 cup whipping cream.
One 4-ounce jar pimientos, drained.
1 1/4 teaspoons kosher salt.
Newly ground black pepper.
Pinch ground nutmeg.
1/4 cup tricolor peppercorns.
1 teaspoon sugar.
2 pounds strip steaks (3 to 4 private steaks), at room temperature.
2 tablespoons olive oil.
Melt the butter in a big skillet over medium heat. Add the onion and cook, stirring sometimes, up until soft however not browned, about 5 minutes. Add the garlic and cook for 30 seconds.
Add the spinach to the skillet in handfuls, stirring after each addition. Prepare till all the spinach is wilted, about 12 minutes. Press the spinach to one side of the skillet. Add the cream cheese and heavy cream to the opposite and smash it up until mainly melted, about 2 minutes. Add the pimientos and stir into the spinach. Stir in 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Keep warm.
Put the peppercorns and sugar in a resealable plastic bag and crush using a rolling pin or frying pan. Spray the steaks with the remaining teaspoon salt, then coat both sides with the peppercorn mixture, pushing to adhere.
Heat a big cast-iron frying pan over high heat. Swirl the olive oil in the frying pan. Include the steaks and cook till well browned and prepared to your preferred temperature, about 6 minutes per side for medium-rare.
Transfer the steaks to a cutting board and let rest 10 minutes. Thinly slice the steaks versus the grain and serve with the creamed spinach.
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Ree Drummond's Peppercorn-Crusted Steak with Creamed Spinach|The Pioneer Woman|Food Network.