Elevated Wednesday night: Steak, Sautéed Sweet Potatoes, and Spinach

• ¾ lb Steak: We chose Choice skirt steak but your favorite will work just as well.

• Potatoes: We used one sweet potato

• One big handful of fresh spinach

• 1 tsp butter

• Olive oil

• Salt and pepper

• 1 pouch Le Sauce & Co, Classic Green Peppercorn Gourmet Finishing sauce

• Extra delicious add ons:

  • 6 Tiny tomatoes.

Prep Ingredients & Kitchen equipment:

• If you are cooking a thicker steak like a Strip or Fillet. Pre-heat over to 400

• Equipment:

  • One large skillet, preferably a cast iron.

  • Tongs

• Sweet Potato: Wash the potato

  • Poke holes in the potato with a knife or fork

  • Microwave on each side for 3 minutes (6 min total)

  • Set aside

• Take fresh spinach out of the fridge

• Season steak with a pinch of salt and pepper

• Extra delicious add ons: take tiny tomatoes out of the refrigerator

   

  Preparation

  1. Warm skillet pan on the stovetop on high heat.

  2. While the pan is warming, cut the potato into smallish cubes (2 X 2).

  3. When pan is hot (not scorching hot) add butter and steak. Cook for 3 min each side for medium-rare.

  4. Take the steak out of the pan and place it on a plate to rest for 7 minutes.

  5. Warm Classic Green Peppercorn finishing sauce in a small pan on low or micro per directions

  6. In the still-hot pan add about one tablespoon of olive oil and potatoes, stirring for about 4 minutes. Season with a pinch of salt and pepper and take out of the pan and place on the same plate as the resting steak.

  7. In the same hot pan, add 1 tablespoon of olive oil and a BIG handful of fresh spinach. Season with a pinch of salt and pepper, toss with tongs for 60 seconds and it is done. If you opted for the tiny tomatoes, add them to the pan 10 seconds before the spinach

  8. Plate, sauce and enjoy.