Steak and Cauliflower Potatoes with Sauteed Spinach

• 2 3.5 ounce top sirloin steaks, at room temperature
• 0.75 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 4 cups cauliflower florets
• 2 tablespoons nonfat milk
• 2 tablespoons Parmesan cheese
• 1 small clove garlic
• 6 cups spinach

• Heat a large cast iron skillet over high heat and coat with cooking spray.
• Pat the steaks dry and season with salt and pepper on both sides. Place in the skillet and cook 3-6 minutes on each side, depending on how rare or well done you like it.
• Transfer the steaks to two plates, loosely tent with foil and let them rest.
• Place the cauliflower in a medium saucepan and cover with water. Bring to a boil and cook until tender, about 6 minutes. Drain thoroughly and transfer to a blender. Add milk, cheese and garlic; puree until smooth.
• Heat the same skillet to medium heat. Add spinach and sauté until soft, about 1 minute.


Serving Size: 1- 4 oz Steak, 1/4 - cup of spinash and 1/2 - cup of califlower

Number of Servings: 1

Recipe submitted by SparkPeople user XGLENDIEX09.