Pan-Seared Steak with Warm Mushroom-Spinach Salad
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $19.50
- Nutrition
- 480 cal · 42g protein
- high-protein
🍳 1 pan · Picky-eater safe bet: corn
Pan-Seared Steak with Warm Mushroom-Spinach Salad is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $20 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain corn works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb beef strip steak
- 6 oz baby spinach
- 1 lb mushrooms
- 2 cups grape tomatoes
- 2 cups fresh corn kernels
- 4 tbsp olive oil
- 3 cloves garlic
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat, season steaks with salt and pepper, sear 6–7 minutes per side until 145°F internal temperature, transfer to plate and rest 3 minutes.
- In the same skillet, add remaining 2 tablespoons oil and sauté sliced mushrooms and garlic 4–5 minutes until golden and tender.
- Add spinach, corn, and tomatoes to the skillet, toss until spinach wilts (2 minutes), drizzle with balsamic vinegar, and season with salt and pepper.
- Slice rested steaks against the grain and serve over the warm vegetable mixture on four plates.
- Picky eater tip: serve the sliced steak and plain corn with no mushrooms or spinach.
- Make ahead: slice the mushrooms and garlic up to a day ahead and keep them covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 12 g
- Fiber
- 3 g
- Sugar
- 5 g
- Fat
- 28 g
- Saturated fat
- 10 g
- Sodium
- 720 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop