Pan Seared Steak With Spinach Grapes And Almonds Recipes

PAN-SEARED STEAK WITH SPINACH, GRAPES, AND ALMONDS

Steps:

• Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 5 to 8 minutes. Transfer to a small bowl; set aside.
• Heat a large skillet over medium-high. Season steaks with salt and pepper; cook in skillet, turning once, until medium-rare, 3 to 5 minutes per side. Transfer to a plate, and tent loosely with aluminum foil (reserve skillet).
• Place spinach and grapes in skillet; toss with pan juices until spinach is slightly wilted, 1 to 2 minutes. Stir in vinegar and toasted almonds. Serve steak with spinach.

PAN-SEARED STEAK

Steps:

• Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
• Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
• Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

PAN SEARED SPINACH

Steps:

• Heat a large skillet over medium high heat.
• Add butter and garlic, be careful not to scorch the butter!
• Cook garlic until slightly brown.
• Add red onion slivers cook until soft about 2 minutes.
• Add baby spinach leaves and toss until just warm.
• DO NOT OVER COOK.
• You want the spinach to be a little crisp.
• Season with fresh ground salt and pepper.
• Serve immediatly.
• ENJOY!

PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS

Steps:

• Sprinkle scallops with salt and pepper.
• Melt 2 tablespoons butter in very large skillet over medium-high heat.
• Cook butter until beginning to brown, about 2 minutes.
• Add scallops, cook 2 minutes per side.
• Transfer scallops to plate, tent with foil.
• Melt remaining butter in same skillet over miduim-high heat.
• Add shallots and grapes, saute until shallots are golden, stirring occasionally, about 2 minutes.
• Stir in lemon juice and any accumulated scallop juices.
• Bring mixture to a boil, season with salt and pepper.
• Stir in almonds and parsley.
• Place 4 scallops on each of 4 plates.
• Spoon sauce over and serve.