Garlic Butter Steak with Warm Spinach Salad


A well-done steak dinner is perfect when you want to serve a delicious meal to cowboys. But when you want to serve Marlboro Man something fancy, such as a dinner for dad on Father’s Day or a special dinner for two idea, this garlic butter steak is just right. Pair it with a warm spinach salad or, as Lee Drummond suggests, go all out.” Make enough garlic butter for two and use it on garlic bread!”

Yields: 6

Prep Time : 40 mins

Total Time : 55 mins


  • 1 c. fresh parsley leaves
  • 1/2 c. roughly chopped fresh chives
  • 2 garlic cloves
  • 6 tbsp. salted butter, at room temperature
  • 6 small strip steaks (8 to 10 oz. each)
  • 4 tsp. kosher salt
  • Black pepper, to taste
  • 1 5-oz. package baby spinach
  • 8 strips bacon, cut into 1/2-inch pieces
  • 10 oz. cremini mushrooms, quartered
  • 2 large shallots, thinly sliced
  • 3 tbsp. olive oil
  • 3 tbsp. red wine vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. sugar


1 – Place parsley, chives, and garlic in a food processor and process until fine, scraping down the sides of the processor. Add butter, stirring a few times to combine.
2 – Place butter on cling film or parchment paper and shape into a log. Wrap tightly and freeze until firm, about 15 minutes.
3 – Meanwhile, preheat grill or baking sheet over medium-high heat. Season the steaks on each side with 1/4 teaspoon salt and several grinds of pepper. Grill until steaks come off the grill and a thermometer inserted in the thickest part registers 120°F, 5 to 6 minutes per side for medium rare. Unwrap garlic butter and cut into 6 pieces. Remove steaks from grill and brush 1 slice of garlic butter on each steak. Let rest.
4 – Place spinach in a large bowl. Place bacon in a large skillet and cook over medium heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to spinach and set aside until spinach is slightly wilted. Pour off all but 2 tablespoons of the bacon fat from the pan.
5 – Add mushrooms, remaining 1 teaspoon salt, and a few grinds of pepper to pan and cook over medium heat, stirring, until mushrooms are tender, 3 to 4 minutes. Add shallots and cook, stirring, until both mushrooms and shallots are caramelized, 7 to 8 minutes more. Add olive oil, vinegar, mustard, and sugar; cook, stirring, until sugar dissolves, about 2 minutes.
6 – Pour contents of pan over spinach and stir to combine. Serve with steak.

Nutrition Info (per serve)

  • Calories 445cal
  • Kilojoules 1860kJ
  • Protein 47g
  • Total fat 20g
  • –Saturated fat 7g
  • Carbohydrates 15g
  • –Sugars 5g
  • Dietary fibre 8g
  • Sodium 510mg
  • Calcium 180mg
  • Iron 7.5mg