Skillet Steak with Parmesan Spinach

Skillet Steak with Parmesan Spinach, Summer Sizzlers: Skillet Recipes You Have To Try

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If you’re in the mood for some savory steak, this is the summer recipe for you. Get ready for flank steak smothered in spinach parmesan sauce, served straight from the skillet. This is a simple, low-ingredient recipe that will look (and taste) like a restaurant-quality entree.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 1/2 pounds flank steak
  • 1/2 onion, diced
  • 1 1/2 tbsp all-purpose flour
  • 1 1/2 cups milk
  • 2 10-ounce packages of chopped spinach, thawed and strained
  • 3 tbsp olive oil
  • Garlic salt to taste
  • 2 1/2 tbsp unsalted butter
  • 3/4 cup parmesan cheese
  • 1/2 teaspoon lemon juice

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Directions

Heat olive oil in a skillet over medium heat.

Brush your unsliced flank steak with olive oil and season with garlic salt to taste.

Let it sizzle in your skilling for about 10 minutes, flipping occasionally. Then, remove the steak from heat then move it to a cutting board for cool for approximately about 10 minutes.

Meanwhile, melt your butter in a saucepan. Then, using medium heat, add your onions and cook them until softened. This should take about 5 minutes, but monitor your onions carefully. Once your five minutes have elapsed, mix in your flour. Stir this mixture constantly for one minute, then remove from heat.

Once your flour has been integrated, gradually whisk in your the milk. Once you have poured all of your milk into the mixture, turn heat down and allow to simmer for about two minutes. Be sure to whisk it occasionally to ensure that the mixture begins to thicken.

Now that you have a thick, creamy sauce, stir in the spinach, 1/4 cup water, 1/2 cup parmesan, and the lemon juice. After mixing, allow this to cook while stirring occasionally, until the spinach is tender. This should take about 10 minutes. If the mixture becomes too thick, feel free to thin it with water. Once your sauce is the desired thickness, stir in the remaining 1/4 cup parmesan and garlic salt to taste.

Slice your flank steak into thin pieces and serve it smothered in spinach sauce.


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