Ribeye Spinach & Potato Bowl
RIBEYE SPINACH & POTATO BOWL
A great meal to make using leftover mashed potatoes you’ve been saving in the refrigerator. Add some greens and steak and this simple bowl meal shines.
When you have a batch of precooked grains, veggies, pasta, or protein waiting in the refrigerator or freezer, it makes bowl meal prep faster and easier.
Prepping even bits and pieces of bowl recipes can give you a jump on the week ahead. Giving leftovers a second chance is a bowl-maker’s dream.
Picky eaters? No problem! When you make the ingredients ahead of time, they can leave out what they don’t like.
Nobody has to know whether you planned ahead or were lucky enough to have leftovers that combined perfectly to create a really great meal.
INGREDIENTS (Serves 4)
2 boneless ribeye steaks
Seasoned salt to taste
Black pepper to taste
½ C. butter, divided
2½ lbs. russet potatoes
¾ C. half & half
Salt
8 oz. mushrooms, thinly sliced
5 oz. fresh spinach
Your favorite vinaigrette
Blue cheese
French fried onions
DIRECTIONS
Season both sides of the steaks with seasoned salt and black pepper. Melt 2 tablespoons of the butter in a skillet and cook the steaks to your desired doneness. Remove from the skillet, let rest 15 minutes, then slice; set aside. Keep the drippings in the skillet.
Peel and quarter the potatoes and cook in salted boiling water until tender. Drain and return to the saucepan. Add the half & half, 1 teaspoon salt, a little black pepper, and the remaining 6 tablespoons butter; mash to desired consistency.
Meanwhile, sauté the mushrooms in the drippings remaining in the pan; season with salt and black pepper. Add the spinach and a little vinaigrette; toss to coat.
Divide the potatoes, spinach/mushroom mixture, and steak among individual serving bowls.
Top with crumbled blue cheese and french fried onions.
Serve with additional vinaigrette.
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