MEDITERRANEAN STEAKS
3 cups fresh spinach leaves, coarsely chopped
1 1/2 lb boneless beef ribeye steaks**
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1/4 cup pre-diced red onions
1/4 cup crumbled feta cheese
1/4 cup Italian bread crumbs
2 tablespoons sun-dried tomato pesto
Prep
Chop spinach; place in microwave-safe bowl.
Steps
Cover spinach; microwave on HIGH 2–3 minutes or until tender. Drain thoroughly.
Preheat large sauté pan on medium 2–3 minutes. Cut steaks into 4 smaller portions (almost bite-sized); sprinkle both sides with salt and pepper (wash hands). Place butter in pan, then add steaks and onions; cook steaks 5–6 minutes on each side or until 145°F (for medium-rare). * we like ours a little more on the pink side Stir feta cheese, bread crumbs, and tomato pesto into spinach.
Spread 1/4 cup spinach mixture over top of steaks during last two minutes of steak cook time. Carefully turn steaks and spinach mixture over to heat topping; cook 1–2 more minutes or until golden and slightly crusty. Gently turn steaks over and serve.
** We used 2 filets since i'm a newby on beef
We served this with asparagus and Acorn Squash- a new fave! Maggie taught me how to cook this one, ready for her secret....8 min in the microwave. I seasoned w salt & pepper and TA-DA! Wesley LOVED this too!
Let me know what you think.
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