Balsamic Glazed Strip Steak with Creamed Spinach and Roasted Potatoes

This balsamic-glazed strip steak is the perfect way to elevate a classic meat-and-potatoes dinner. The rich, savory demi-glace and tangy balsamic glaze create a sophisticated sauce that beautifully complements the juicy New York strip steak. Paired with creamy spinach and herb-roasted Yukon Gold potatoes, this dish delivers all the comforting flavors you love, with a touch of elegance.

Whether you’re cooking for a special occasion or simply want to treat yourself, this recipe is surprisingly easy to make. With just a few key ingredients and simple steps, you can create a restaurant-quality meal right in your own kitchen. Let’s get started!

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil. Quarter the potatoes and place them on the prepared sheet. Drizzle with about 2 teaspoons of olive oil, sprinkle with 1/2 teaspoon herbes de Provence and season with salt and pepper. Toss to coat evenly. Roast until golden and crisp, 20-25 minutes.
2. While the potatoes roast, mince the garlic. Heat 1 tablespoon (3 teaspoons) of olive oil in a medium pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
3. Add the spinach to the pot and cook, stirring, until just wilted, 1-2 minutes. Sprinkle the flour over the spinach and stir to combine. Pour in the milk and stir well. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the mixture thickens, about 2 minutes.
4. Stir in the Parmesan and Monterey Jack cheeses. Continue to simmer, stirring, until the sauce is creamy and thick, about 2 minutes more. Season with additional salt and pepper if needed. Remove from heat and cover to keep warm.
5. Heat a large drizzle of olive oil (about 2 teaspoons) in a medium skillet over medium-high heat. Pat the steak dry with paper towels and season both sides with salt, pepper and the remaining 1/2 teaspoon herbes de Provence. Place the steak in the hot pan and cook until nicely browned on the first side, 6-7 minutes. Flip and cook to your desired doneness, about 5-6 minutes more for medium-rare. Transfer the steak to a cutting board and let rest for 5 minutes.
6. While the steak rests, peel and thinly slice the shallot. Coarsely chop the parsley leaves, discarding the stems. After removing the steak, add a drizzle of olive oil (about 1 teaspoon) to the same skillet over medium-high heat. Add the shallot and cook until softened, 1-2 minutes. Reduce the heat to medium-low and stir in the demi-glace, balsamic glaze and 2 tablespoons of water. Season with salt and pepper.
7. Bring the sauce to a simmer, then reduce the heat to low. Stir in half of the chopped parsley and the butter until melted. If the sauce seems too thick, add up to 1 tablespoon more water. Slice the rested steak against the grain.
8. Divide the roasted potatoes and creamed spinach among plates. Top with sliced steak, drizzle with the balsamic sauce and garnish with the remaining parsley. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

Can I make this dairy-free?

You can use dairy-free milk and vegan cheese alternatives, but the texture and flavor will differ.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.