It’s easy to lighten up a gluten free steak dinner with the bright, contrasting flavors of seared tomato and garlic-kissed spinach.
Seared Steak and Cherry Tomatoes with Wilted Spinach and Garlic Gluten-Free Recipe
- 1 (1-pound, about 1-1/4-inch-thick) boneless New York or sirloin steak
- Kosher salt and freshly ground pepper
- 1 tablespoon olive oil
- 1 cup cherry tomatoes
- 1 large clove garlic, thinly sliced
- 1/2 cup loosely packed chopped fresh parsley
- 1 (5-ounce) bag spinach
Preheat the oven to 400ºF. Generously season the steak with salt and pepper and let sit.
Warm a large ovenproof sauté pan in the oven for 10 minutes. Carefully remove the pan from the oven, place it over medium-high heat, and add the olive oil, swirling to coat the bottom. Add the steak and sear each side for 2 minutes. Add the tomatoes (stand back when they sizzle), then transfer the pan to the oven and cook for 5 minutes.
Transfer the steak to a cutting board. Move the pan of tomatoes to the stovetop over medium heat. Add the garlic and cook, stirring gently, until fragrant, about 2 minutes. Add 1 teaspoon water, the parsley, and 1/8 teaspoon salt and stir to combine, scraping the browned bits off the bottom of the pan. Add the spinach, stir just to coat, then divide the spinach and tomatoes between two dinner plates. Slice the steak, divide between the plates, and serve.
Photography Erin Ng