Balsamic Glazed Steak with Creamed Spinach and Herb Roasted Potatoes

This classic meat-and-potatoes dish gets a sophisticated upgrade with a tangy balsamic glaze and rich demi-glace. The sauce perfectly complements the savory beef, while creamy spinach and herb-roasted potatoes round out the plate for a truly satisfying meal.

Ready in about 40 minutes, this recipe is perfect for a weeknight dinner that feels special. The combination of flavors and textures will make it a new favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

0.33 cup MilkView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce New York Strip SteakView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil. Quarter the potatoes and place them on the sheet. Drizzle with olive oil, sprinkle with ½ teaspoon herbes de Provence, salt and pepper; toss to coat. Roast until golden and crisp, 20-25 minutes.
2. Meanwhile, roughly chop the garlic. In a medium pot, heat 1 tablespoon olive oil over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
3. Add spinach to the pot and cook until wilted, 1-2 minutes. Stir in flour and milk, season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 2 minutes. Add Parmesan and Monterey Jack cheeses, stirring until melted and creamy, about 2 more minutes. Cover and set aside.
4. Heat a drizzle of olive oil in a medium pan over medium-high heat. Pat the steak dry with paper towels and season all over with salt, pepper and remaining herbes de Provence. Cook until nicely browned, 6-7 minutes per side for medium-rare or to your liking. Transfer to a cutting board and let rest.
5. While the steak rests, peel and thinly slice the shallot. Chop the parsley leaves. In the same pan, add a drizzle of olive oil over medium-high heat. Sauté shallot until softened, 1-2 minutes. Reduce heat to medium-low, stir in demi-glace, balsamic glaze and 2 tablespoons water. Season with salt and pepper.
6. Bring the sauce to a simmer, then reduce heat to low. Stir in half the parsley and 1 tablespoon butter until melted. Add up to 1 tablespoon more water if the sauce is too thick. Slice the steak against the grain. Serve with roasted potatoes and creamed spinach (reheat if needed). Drizzle sauce over steak and garnish with remaining parsley.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with ribeye or sirloin, but adjust cooking time accordingly.

Can I make this dairy-free?

You can use plant-based milk and vegan cheese alternatives, but the texture may vary slightly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.