A Steakhouse Dinner at Home

The idea for a steak dinner started with the extra bag of spinach I had in the fridge.  What’s better than my steakhouse favorite, creamed spinach?  We needed some steak to go with the spinach, so I went to the store intending to buy skirt steak but bought some beautiful flat iron steaks instead.  I also picked up some great looking baby bella mushrooms.

Flat Iron Steak

To prepare the steaks, I brushed them very lightly with melted butter and sprinkled them generously with Montreal Steak seasoning.  I put them under the broiler – 8 minutes for the first side and 6 minutes on the flip side for medium rare.

Roasted Baby Bella Mushrooms

After slicing the mushrooms and tossing in olive oil, kosher salt, and pepper, I roasted at 400 degrees for about 15 – 20 minutes.

Creamed Spinach

I used the following Emeril Lagasse recipe. I didn’t make any changes other than only making a third of the recipe and putting it in a 400 degree oven since that was the temperature at which the mushrooms were roasting.


  • 3 tablespoons butter
  • 1 cup minced onions
  • Salt
  • Freshly ground black pepper
  • 3 pounds fresh spinach, washed, stemmed and finely chopped
  • 2 tablespoons chopped garlic
  • 2 cups heavy cream
  • 1/2 pound grated Sharp Cheddar Cheese

Preheat the oven to 375 degrees F. Lightly grease a 6 cup oval ceramic
ramekin. In a large saute pan, melt the remaining butter. Add the
onions and season with salt and pepper. Saute for about 2 minutes, or
until the onions are soft. Add the spinach. Season with salt and
pepper. Saute for 3 to 4 minutes. Add the garlic and cream. Mix well.
Season the mixture with salt and pepper. Bring the liquid to a boil and
reduce to a simmer. Simmer the mixture for 6 minutes. Remove the pan
from the heat and turn into the prepared pan. Sprinkle the top with the
grated cheese and place in the oven. Bake for about 4 to 6 minutes or
until the cheese is slightly brown and bubbly.

Tim brought home a lovely South African Cabernet to accompany our meal.

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