Best 6 Pan Seared Steak With Spinach Grapes And Almonds Recipes

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Pan-seared steak with spinach, grapes, and almonds is a mouthwatering and visually appealing dish that combines the savory flavors of steak with the refreshing tartness of grapes, the nutty crunch of almonds, and the earthy goodness of spinach. This delectable entree is not only easy to prepare but also packed with a variety of textures and flavors that will tantalize your taste buds and leave you craving more. Served as a delightful main course for lunch or dinner, this pan-seared steak dish will surely be a hit among food enthusiasts who appreciate the perfect balance between flavor and simplicity.

Let's cook with our recipes!

PAN-SEARED STEAK WITH SPINACH, GRAPES, AND ALMONDS



Pan-Seared Steak with Spinach, Grapes, and Almonds image

Do you need a tasty twist on steak with spinach? Toss in grapes and almonds for a touch of sweetness and crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 5

1/4 cup slivered almonds
2 New York strip steaks (about 12 ounces each), halved crosswise
2 bunches flat-leaf spinach (about 3/4 pound total) stems removed, washed well
1 cup red seedless grapes, halved
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 5 to 8 minutes. Transfer to a small bowl; set aside.
  • Heat a large skillet over medium-high. Season steaks with salt and pepper; cook in skillet, turning once, until medium-rare, 3 to 5 minutes per side. Transfer to a plate, and tent loosely with aluminum foil (reserve skillet).
  • Place spinach and grapes in skillet; toss with pan juices until spinach is slightly wilted, 1 to 2 minutes. Stir in vinegar and toasted almonds. Serve steak with spinach.

Nutrition Facts : Calories 466 g, Fat 30 g, Fiber 2 g, Protein 38 g

PAN-SEARED STEAK



Pan-Seared Steak image

With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 4

1 tablespoon vegetable oil
1 boneless rib-eye or New York strip (shell) steak, 1 1/2 to 2 pounds and 2 1/2 inches thick, room temperature
Coarse salt and cracked (butcher-grind) pepper
Steak Butter

Steps:

  • Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
  • Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
  • Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

Nutrition Facts : Calories 599 g, Fat 50 g, Protein 35 g

SEARED STEAK WITH BRUSSELS SPROUTS AND ALMONDS



Seared Steak with Brussels Sprouts and Almonds image

A filling steak dinner can be healthy while still feeling decadent when you pair a delicious piece of skirt steak with Brussels sprouts topped with almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 5

1 skirt steak (1 1/2 pounds), cut into 4 pieces
2 tablespoons butter
1 pound Brussels sprouts, trimmed and thinly sliced
1/4 cup chopped almonds, toasted
2 teaspoons fresh lemon juice

Steps:

  • Season steak with coarse salt and ground pepper. Heat a large skillet over medium-high. Add steak and cook until medium-rare, 3 to 5 minutes per side. Transfer to a plate to rest.
  • Reduce heat to medium and melt butter. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 3 to 5 minutes. Remove from heat and stir in almonds and lemon juice. Serve steak with Brussels sprouts.

Nutrition Facts : Calories 501 g, Fat 28 g, Fiber 5 g, Protein 51 g

PAN SEARED SPINACH



Pan Seared Spinach image

This is quick and delicious! This was served as a "chef's" selection at a favorite dining place we frequent. Asked the waitress what it was and she had the chef come out and he shared this with me! Must try!

Provided by AZ Barrel Racer

Categories     Vegetable

Time 13m

Yield 3 serving(s)

Number Of Ingredients 6

1 small red onion, thinly slivered
1 -2 clove garlic, finely minced,to taste
2 tablespoons butter (works best)
1 (9 ounce) bag baby spinach leaves (Dole or Pic Sweet)
fresh ground pepper, to taste
sea salt, to taste

Steps:

  • Heat a large skillet over medium high heat.
  • Add butter and garlic, be careful not to scorch the butter!
  • Cook garlic until slightly brown.
  • Add red onion slivers cook until soft about 2 minutes.
  • Add baby spinach leaves and toss until just warm.
  • DO NOT OVER COOK.
  • You want the spinach to be a little crisp.
  • Season with fresh ground salt and pepper.
  • Serve immediatly.
  • ENJOY!

PAN SEARED STEAK (FROM ALTON BROWN)



Pan Seared Steak (From Alton Brown) image

This might even be better than grilling and is just as easy! (No joke!) Super tender, super juicy, super flavorful! Can't go wrong with Alton Brown! Note: Cooking time includes time to bring steaks to room temperature.

Provided by Dwynnie

Categories     Steak

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 3

1 rib eye steaks or 2 New York strip steaks, 1 1/2-inch thick
vegetable oil, to coat
kosher salt & fresh ground pepper

Steps:

  • Remove steak(s) from fridge and start bringing them to room temperature.
  • After 30 to 45 minutes, place a 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees F.
  • When oven reaches temperature, remove the pan and place it on a burner over high heat.
  • Coat steak(s) lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
  • Immediately place steak(s) in the middle of the hot, dry pan. Cook 30 to 60 seconds without moving. Turn the steak(s) with tongs and cook another 30 to 60 seconds, then put the pan straight into the oven for 3 to 5 minutes. Flip steak(s) and cook for another 3 to 5 minutes. (The time in the oven depends on how rare you like your steaks. The time given is for medium, but depends on number of steaks, etc. as well.)
  • Remove the steak(s) from the pan, cover loosely with foil, and rest for 2 minutes.
  • Serve whole or slice thin and fan onto plate.

PAN-SEARED STEAK



Pan-Seared Steak image

Make and share this Pan-Seared Steak recipe from Food.com.

Provided by swirlycinnacakes

Categories     Meat

Time 15m

Yield 2 serving(s)

Number Of Ingredients 3

2 (6 ounce) beef steaks, such as New York or 2 (6 ounce) top sirloin steaks
2 tablespoons oil
salt and pepper

Steps:

  • Brush both sides of the steaks with oil and season generously with salt and pepper.
  • Heat a large, heavy skillet over high heat. Add the steaks and sear on one side, about 5 minutes. Turn and sear on the second side for 3 to 4 minutes for rare, 5 to 8 minutes for med. Serve hot.

Nutrition Facts : Calories 120.2, Fat 13.6, SaturatedFat 1.8

Tips:

  • For the best results, use a well-seasoned cast iron skillet or heavy-bottomed pan.
  • Make sure the steak is at room temperature before cooking. This will help it cook evenly.
  • Don't overcrowd the pan. If you're cooking multiple steaks, do it in batches.
  • Sear the steak for 2-3 minutes per side, or until it reaches your desired doneness.
  • Let the steak rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the meat.
  • Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Pan-seared steak is a classic dish that is easy to make and always a crowd-pleaser. By following these tips, you can make a perfectly cooked steak that is juicy, flavorful, and tender. So next time you're looking for a quick and easy weeknight meal, give pan-seared steak a try!

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