Looking for a Christmas Eve showstopper? Here ya go. This steakhouse-style dinner cannot be beat—it's got tons of complex flavor, the steak looks beautiful all sliced up for serving, and the spinach is light as air. Looks like Christmas came early for you.
Makes 4 servings
What you need
1 tablespoon coarsely ground black pepper
2 tablespoons chopped fresh rosemary
1 tablespoon salt
2 teaspoons coriander
2 teaspoons lemon zest
1 ½ teaspoons dry mustard
½ teaspoon red pepper flakes
2 (1 pound each) boneless rib-eye steaks, trimmed
1 tablespoon Tessemae’s Zesty Ranch
2 pounds baby spinach
2 tablespoons Tessemae’s Lemon Garlic
4 shallots, minced
2 garlic cloves, minced
What you do
- Stir together black pepper, rosemary, salt, coriander, lemon zest, mustard, and pepper flakes. Season steaks all over with spice mixture, including sides, pressing to adhere.
- Heat Zesty Ranch in a large nonstick skillet over medium heat. Add steaks and cook, flipping with a fork every 2 minutes, until well-browned and meat registers 125 degrees (for medium-rare) with an instant read thermometer, 10-13 minutes. Remove to a wire rack over a rimmed baking sheet, tent with foil and let rest 5 minutes before slicing. Carefully wipe out skillet.
- Meanwhile, prepare a bowl of ice water and bring a large pot of salted water to a boil. Add half of spinach to boiling water, then remove to ice water bath. Drain and squeeze out excess water, then puree in a blender, adding ice bath water if needed to loosen; set aside.
- Heat Lemon Garlic in skillet over medium heat and add shallots and garlic; cook until softened, about 8 minutes. Add remaining ½ of spinach and toss until wilted. Fold in spinach puree and season to taste with salt and pepper. Serve alongside slices of steak.