Instructions

Preheat oven to 425 degrees F.

Roasted Rosemary Potatoes

1. Toss potatoes into a medium sized bowl with olive oil, rosemary, salt and pepper until they are evenly coated.  Lightly spray a baking sheet with cooking spray and spread the potatoes out in an even later.  Roast the potatoes for 20 minutes or until they are golden brown and crispy.

Steak

1. After the potatoes have been roasted for 10 minutes, prepare the steaks.  In a 10 inch non stick skillet, heat vegetable oil over medium heat.  Place the steaks into the pan and sear on each side for 6 minutes.  Turn the steak and sear the sides for 30 seconds to 1 minute.  Add butter to the pan and, once it melts, carefully tilt the pan and spoon melted butter over the top of each steaks repeatedly for about 1 minute.  Transfer steaks to a place and wrapped with foil to keep warm.

Creamed Spinach

1. While the steaks rest, make the creamed spinach.  Into a medium side pot, melt butter over medium heat.  Add the onions and garlic and cook for 2 minutes.  Add the spinach and stir until it wilts and cooks down.  Add flour and stir to evenly coat.  Adjust the heat to medium low and add heavy cream, salt and pepper ,to the pan, and stir to combine.  Simmer the cream until it thickens, about 1 minutes.  Add half of the crumbled blue cheese and stir to combine.  Cover and turn off the heat.

Sliced the steak against the grain into 1/2 inch pieces.  With with rosemary roasted potatoes and creamed spinach, sprinkling the remaining cheese over the top.