Steak and Creamed Spinach Penne
I love spinach, in like everything...
As a child, even a teenager, I would've gagged at the idea of spinach. Then I had spinach + artichoke dip for the first time, and my love just grew and grew. You will now find it in many of my breakfast omelettes, salads and sandwiches at home. Along with spinach dip. I eat that A LOT.
I recently had a delicious creamed spinach recipe. I was eating it as a side paired with steak and mashed potatoes, and I was thinking "this creamed spinach could really be a good pasta sauce if I had enough of it"....
Naturally the next day I looked up 37754828 creamed spinach recipes and planned how I was going to make a creamed spinach of my own, with enough sauce to fold in some penne and top with perfectly seared steak strips.
I can't remember the last time I had a steak pasta. I'm a chicken or shrimp pasta lover, more than I wish I was, but steak is generally not a pasta topping I go for. However, creamed spinach, in my opinion, just calls for steak, and I will tell you people, it did not disappoint.
The entire thing takes 30 minutes total, and that's if you cook everything on low (besides the steak) because you don't want to mess it up. It starts with cooking the spinach, you can use frozen or fresh and my suggestion is to start that first. I cooked the spinach, removed it from heat and transferred it to a separate bowl. Then I began the boiling of pasta water and making the cream sauce. Once I had the pasta in the pot, and the sauce was ready to transfer the spinach into it, I heated a cast iron skillet on MED/HIGH and seared my steak.
It's creamy and earthy and the best part, I kid you not, it that the seasoning are a pinch of nutmeg and cayenne pepper and the flavors compliment each other so much, you will just be wishing you could eat more, even after you're full!
The pasta makes a great leftover, and I suggest while heating the pasta adding a little more milk and possibly butter if you like, to avoid drying it out, and cover with a damp paper towel. I know it sounds weird but unless you're going to reheat in a pan along with the extra milk, a damp paper towel over the top with help any micro heat drying out. We tried out leftovers with chicken, and it was just as good. So good, I may try it with shrimp tomorrow...
Definitely trying it with shrimp tomorrow.
(the ingredients listed will be to serve 2, to serve 4 double each ingredient)
1 filet of steak, seasoned generously with salt + pepper
5 oz. of spinach, or half a bag,
(feel free to add more if desired, but you be sure to counteract with extra milk when it comes time to add it in)
1/2 CUP parmesan cheese
pinch cayenne pepper seasoning
2-4 garlic cloves depending on the size, use 4 for smaller cloves
2 TBSP flour
1 CUP half and half
1 + 1/2 CUP milk
7 oz (half a box) penne
2 TBSP butter
1. Begin by cooking the spinach, you can use frozen spinach or fresh, I prefer to cook it in a frying pan, with a drizzle of olive oil, until it's just wilted
2. Remove from pan, and set aside
3. Put water on HIGH in a pot with your penne, and while that comes to a boil, melt the butter in your frying pan
4. Once the butter is melted add in the flour, whisk and let it cook for 2 minutes, whisking to be sure it doesn't burn
5. Add in the milk and cook again for 3-4 minutes, whisking
6. Water is boiling, add pasta, stir, return to boil and then reduce heat to LOW/MEDIUM
7. Heat a cast iron or any pan with a drizzle of olive oil on MED/HIGH
8. Add the parmesan and seasonings to the cream sauce and stir
9. Add the spinach back into the cream sauce, stir, reduce heat to LOW, stirring occasionally
10. Add seasoned steak to the skillet and cook 2-3 minutes per side, more for a thicker filet
11. Drain pasta
12. Remove steak from skillet and let rest
13. Add pasta to cream sauce and stir it in thoroughly, continue to stir occasionally but turn heat off and cover
14. Slice steak into strips
15. Dish the pasta and spinach onto a plate, top with steak strips, garnish with parmesan cheese and fresh parsley (optional) Enjoy! xo