The ratio of meat to veggie sides is flipped in this modern, plant-forward take on a classic steakhouse dinner where creamed spinach and crispy roasted sweet potatoes take centerstage.
4 small sweet potatoes, scrubbed
3 tbsp olive oil, divided
1 (12 oz) boneless New York strip steak
1 large shallot, thinly sliced
1 (16 oz) bag frozen chopped spinach, thawed and squeezed dry
4 oz reduced-fat cream cheese, softened and cut up
1/2 cup low-fat milk
pinch ground nutmeg
1/2 tsp garlic powder
Preheat oven to 425°F. Cut the sweet potatoes into thin wedges for fries. On a large rimmed baking sheet, toss potatoes with 2 tbsp oil. Season with salt and pepper. Roast 25 min., until tender and browned.
Meanwhile, set grill or grill pan to medium-high. Season the steak with salt and pepper. Grill 3–4 min. per side for medium, or until desired doneness. Transfer to a cutting board and let rest 10 min.
In a medium pot, heat remaining 1 tbsp oil on medium and add the shallot. Season with salt. Cook 3 min., until shallot is golden brown, stirring often. Add the spinach, cream cheese, milk, nutmeg, and garlic powder. Cook 2–3 min., until cream cheese has melted and mixture is hot, stirring often. Season with salt and pepper to taste.
Thinly slice the steak and divide among 4 serving plates. Serve with creamed spinach and roasted sweet potato fries.