Steak, Potatoes and Spinach

New York Strip Steak with sauteed mushrooms; Spinach with zucchini and shaved Parmesan; Red potatoes with onions and garlic

New York Strip Steaks

Fresh mushrooms, chopped

6 red skin potatoes, thinly sliced

1 white onion, thinly sliced

3 cloves of garlic, chopped

1 bag fresh spinach

1 zucchini, chopped

Parmesan cheese, shaved

Olive oil

Salt & pepper

Coat steaks in olive oil and season with salt (Lawry's seasoned) and pepper. Cook over grill or grill pan. While steaks are working, preheat pan over med - high heat with olive oil. Add 1 clove chopped garlic and onion slices. Wait till onions are soft and add sliced potatoes. Season with salt and pepper and continue to stir to cook potatoes on both sides.

In separate pan, preheat a little olive oil over med - low heat and add mushrooms. Season with pepper and cook until soft.

In the final pan, preheat olive oil over med - high heat. Add remaining garlic and cook until fragrant. Add zucchini and continue to cook. Season with salt and pepper. When steaks are close to being cooked - add spinach leaves to zucchini. Cook until spinach has wilted down. Remove from pan and shave Parmesan cheese over dish.

Top steaks with sauteed mushrooms.

Chad's rating: 9.5/10

Amy's rating: 9/10