Steak with Spinach and Blue Cheese
Really tastes great
1 (1-inch-thick) boneless beef top loin (strip) steak (1/2 pound)
1 teaspoon olive oil
1 teaspoon unsalted butter
1 small shallot, thinly sliced
1/4 cup heavy cream
1 tablespoon Blue cheese
5 ounces baby spinach (10 cups)
1 1/2 teaspoon fresh lemon juice
Pat steak dry and sprinkle all over with a scant 1/2 tsp salt and 1/4 tsp pepper.
Heat oil and butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook steak, turning once, until well browned, 7 to 10 minutes total for medium-rare.
Transfer to a cutting board and let stand, uncovered, 10 minutes.
Add shallot to skillet and cook, stirring, until softened, about 3 minutes.
Add cream, blue cheese, and spinach and cook, scraping up brown bits from bottom of skillet and turning spinach with tongs, until spinach is wilted, about 2 minutes.
Stir in lemon juice and salt and pepper to taste.
Thinly slice steak and serve with spinach.
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