sauteed steak dinner recipe

Sauteed Steak with Spinach, Tomatoes & Avocado

Sauteed Steak with Spinach, Tomatoes & Avocado

Sauteed Steak with Spinach, Tomatoes & Avocado


  • 4 6-oz. thin- cut steaks like beef tenderloin steaks (1/2- to 3/4-inch thick)
  • baby spinach- 16 oz.
  • tomatoes, roma or vine-ripened- 2, sliced into 1-inch slices and then in half
  • avocado- 1, diced
  • for Rice:
  • brown rice- 1 cup
  • chicken broth- 1 14.5oz. can
  • salt & pepper
  • olive oil- 3 tablespoons
  • butter- 2 tbspns
  • water- ½ cup


  1. Season steak with salt and pepper
  2. Heat olive oil in skillet over medium-high heat and sauté steaks in oil until brown; do not overcook
  3. Remove cooked steaks to a serving plate
  4. Add butter to skillet and melt over medium-high heat
  5. Add tomatoes and sauté until they begin to brown, approximately two minutes
  6. Add spinach and sauté until reduced, approximately 3 minutes
  7. Add diced or sliced avocado and spoon mixture over steak
  8. Serve with rice
  9. Rice
  10. Bring chicken stock, water and rice to a boil
  11. Once boiling, cover and reduce heat to low to simmer until all liquid is absorbed


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