Steak Florentine and Griddled Potatoes –

Ingredients

• 3 (226g each) NY strip steaks
• 3 1/2 tablespoons canola oil, divided
• Kosher salt, as desired
• Ground black pepper, as desired
• 0.45kg baby potatoes, sliced in half lengthwise
• 30g grated Parmesan cheese
• 1 package (283g) frozen creamed spinach, prepared according to package instructions
• 56g shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley
• 3 (8 ounces each) NY strip steaks
• 1 pound baby potatoes, sliced in half lengthwise
• 1/4 cup grated Parmesan cheese
• 1 package (10 ounces) frozen creamed spinach, prepared according to package instructions
• 1/2 cup shredded mozzarella cheese
• Grill Grate
• Large Bowl
• Step 2 Evenly coat each steak on all sides with 1/2 tablespoon canola oil. Then liberally “surface season” top and bottom of steak with salt and pepper.
• Step 3 In a large bowl, add potatoes, 2 tablespoons canola oil, salt, and pepper. Toss until evenly coated.
• Step 5 After 6 minutes, open hood and use rubber-tipped tongs to flip steaks and potatoes.
• Step 6 Close hood and cook steaks for another 8 to 10 minutes. Steak are done cooking when the internal temperature is between 135°F–140°F on an instant-read thermometer.
• Step 8 When cheese is melted, open hood and remove steak and potatoes from griddle. Toss potatoes with parsley and plate alongside steak.