You know what ruins the mood on a dinner date? Dishes. So don’t do any more dishes than you have to. Make a feast in one pan. Specifically, make Steak ‘n’ Shrooms with Spinach from the cookbook A Man, A Pan, A Plan. You sizzle the steak in the pan. You wilt the spinach and brown the mushrooms in the pan. Heck, you can even eat it straight out of the pan if your relationship is comfortable like that.
What You’ll Need:
1 bone-in rib-eye steak
2 Tbsp canola oil
½ cup red wine
2 Tbsp butter
1 (6 oz) package mixed mushrooms (cremini, shiitake, oyster)
2 garlic cloves, minced
4 cups packed baby spinach
How to Make It:
1. Preheat a cast-iron pan to high. (Open a few windows and crank your oven vent to high—things are about to get smoky.) Liberally season both sides of the steak with salt and pepper. When the pan begins to smoke, add 1 Tbsp of the canola oil and swirl. Add the steak and sear, flipping every minute, for a total of 6 minutes for medium rare. Transfer the steak to a plate.
2. Remove the pan from the heat, add the wine to the pan, and using a wooden spoon, stir the wine, scraping up the browned bits clinging to the pan. Add the butter, stir until melted, and season lightly with salt and pepper. Pour into a small serving dish and set aside.
3. Return the pan to medium-high heat. Add the mushrooms and cook, stirring frequently, adding a little more oil if the shrooms are too dry, until well browned, 5 to 7 minutes. Spoon the mushrooms over the steak.
4. Remove the pan from the heat and add the remaining oil, the garlic, and spinach. Cook, stirring constantly, until just wilted, about 1 minute. Serve alongside the steak, with the sauce on the side. Feeds 2
Source: Mens Health