Beef · American · 20 min
Seared Black Pepper Steak with Creamy Mushroom-Spinach Sauté
- 20 min
- 2–6 servings
- 683 kcal / serving
A tender striploin with a velvety mushroom-spinach sauce that comes together quickly on a weeknight. The creamy finish coats every bite, while keepin g the steak juicy.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (16oz) bagfrozen chopped spinach
- 4 fl ozheavy whipping cream
- 1shallot
- 1 (8 oz) pkgsliced white mushrooms
- ¾ lbstriploin (New York strip) steak
- shallots
- red onion
From the pantry: black pepper, butter, unsalted, garlic powder, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1shallot
- 1 (8 oz) pkgsliced white mushrooms
- shallots
- red onion
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- 4 fl ozheavy whipping cream
Frozen
- ½ (16oz) bagfrozen chopped spinach
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| frozen chopped spinach | ½ (16oz) bag | 1 (16oz) bag | 1 ½ (16oz) bags |
| heavy whipping cream | 4 fl oz | 8 fl oz | 12 fl oz |
| shallot | 1 | 2 | |
| sliced white mushrooms | 1 (8 oz) pkg | 2 (8 oz) pkg | 3 (8 oz) pkg |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| red onion | ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a nonstick skillet over medium-high until hot.
- Pat the steak dry with paper towels and season both sides with salt and pepper.
- When the skillet is hot, add a small amount of butter and swirl to coat the bottom. Add the steak and cook 2–5 minutes per side for your preferred doneness, then transfer to a clean plate and loosely cover with aluminum foil to rest.
- Place the spinach in a colander and rinse under hot water to defrost; set aside to drain further.
- Peel and mince the shallot.
- Wipe the skillet clean with paper towels and return it to medium-high heat.
- Add more butter and swirl to coat the bottom. Add the shallot and mushrooms; cook, stirring occasionally, until the mushrooms soften, about 2–3 minutes.
- Add the spinach, cream, and spices to the skillet; stir to combine and bring to a simmer. Reduce heat to low and cook until the spinach is warmed through and the sauce thickens slightly, 1–2 minutes.
- Thinly slice the steak across the grain.
- Divide the steak and the creamy veggie sauté between plates and serve.
Two tips
- Prep the spinach ahead by defrosting in the colander before you start cooking.
- For a different finish, sprinkle a pinch of garlic powder on the sauce or serve with crusty bread on the side.
Nutrition per serving
- Calories
- 683 kcal
- Protein
- 46 g
- Carbs
- 14 g
- Fat
- 52 g
- Fiber
- 6 g
- Sodium
- 217 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.