Prep Time: 10 minutes
Cook Time: 35 minutes

When it comes to making a meal that looks like it should be served at the fanciest steakhouse in town, look no further than this recipe. The star of this dish is a beautiful Browsey Acres Wagyu tri-tip steak pan-seared in a cast iron skillet. It’s then paired with an easy version of rich creamed spinach and topped with earthy, garlicky Portobello mushrooms. If you’re eating low-carb, you’ll be happy to know this complete meal fits both keto and paleo standards. But trust us, it is NOT a “diet” meal.

When it comes to pan-searing tri-tip, 7 minutes on each side on a medium-high heated cast iron skillet will get you to medium doneness. However, it’s important to remember that different stoves and different skillets will produce different results. If it’s medium you’re looking for, aim for 140 degrees Fahrenheit, measured in the middle of your steak. However you cook it, just know that you’re in for a filling, scrumptious meal!

Ingredients

For the Tri-Tip Steak:

• 1 Wagyu Tri-Tip steak
• 1 teaspoon of sea salt
• 1 teaspoon of fresh ground pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 2 tablespoons of olive oil
• 2 tablespoons of butter

For the Sautéed Mushrooms:

• 8 ounces of baby Portobello or cremini mushrooms, sliced
• 3 cloves of minced garlic
• ½ teaspoon of dried thyme leaves
• 1 tablespoon of olive oil
• Salt and pepper to taste

For Steakhouse Creamed Spinach:

• 10 ounces of fresh baby spinach leaves
• 3 cloves of minced garlic
• 1 tablespoon of olive oil
• ½ teaspoon of kosher salt
• ¼ teaspoon of fresh ground pepper
• 2 tablespoons of butter
• ¼ cup of heavy cream
• ½ cup of shredded or shaved parmesan cheese, plus extra for serving

Instructions

For the Tri-Tip Steak:

1. Mix salt, pepper, onion, and garlic powder in a small container.
2. Liberally coat tri-tip with spice rub using your hands. Gently press spices in with your fingers as you’re coating it. Allow spiced meat to come to room temperature on the counter for at least 15 minutes before cooking.
3. Heat a large cast iron skillet on medium-high heat until hot. Add olive oil.
4. Add tri-tip to the skillet and brown on each side for about 2 minutes each.
5. Turn heat down to medium and cook for 7 minutes on each side, only flipping once for medium doneness. Before the tri-tip is done, add the butter to the skillet. Once melted, spoon melted butter mixed with the meat drippings on top of the cooked steak before removing from the pan.
6. Do not clean the pan. Allow meat to rest as you’re sautéeing the mushrooms. When ready to slice, slice at an angle against the grain.

For the Sautéed Mushrooms:

1. Using the same skillet used to cook meat, heat to medium-high.
2. When hot, add the mushrooms. As they cook, mushrooms will absorb the oil and release their liquids, so the pan will seem dry. Saute, stirring occasionally for about five minutes.
3. Once the liquid is released, add garlic and thyme to the pan and lower the heat to medium. Saute for another 2-3 minutes, being careful not to burn the garlic.

For Steakhouse Creamed Spinach:

1. Heat a large non-stick pan to medium-high and add olive oil.
2. Carefully add spinach leaves and saute until wilted.
3. Lower heat to medium and add garlic. Saute for 2-3 min until garlic is golden and fragrant.
4. Push spinach and garlic to one side of the pan and add butter to the empty side.
5. When butter is melted, add in heavy cream, salt, and pepper. Stir to combine with spinach.
6. Lower heat to medium-low and simmer for 2-3 minutes until the cream is slightly reduced.
7. Add cheese and stir gently until melted.
8. Turn off heat and serve immediately. Sprinkle extra shredded parmesan on top when serving.

Serve sliced tri-tip on a plate with sautéed mushrooms on top. Add a serving of creamed spinach on the side with extra fresh parmesan sprinkled on top. Enjoy!