Step 1 : Preheat a large non-stick skillet over medium-high heat.
Step 2: While the skillet heats up, pat the steak dry with paper towels and place on a plate.
Season with a pinch of salt and pepper on both sides.
Step 3 : Once the skillet is hot, add olive oil and swirl to coat the bottom
Add steak and cook until desired doneness, 2-5 minutes per side. Transfer steak to a clean plate, loosely cover with aluminum foil, and set aside to rest.
Step 4 :
Meanwhile, place spinach in a colander and rinse under hot, running water (from the tap) to defrost; set aside to drain further.
Step 5 : Peel and mince shallots.
Step 6 :
When the steak is done, wipe the skillet clean with paper towels. Return to medium-high heat.
Step 7 : Once the skillet is hot, add more olive oil and swirl to coat the bottom.
Add shallot and mushrooms; cook, stirring occasionally, until mushrooms soften, 2-3 minutes.
Step 8 : Add spinach, Greek yogurt, and spices to the skillet; stir to combine and bring to a simmer.
Once simmering, reduce heat to low and cook until spinach is warmed through and sauce thickens slightly, 1-2 minutes. Remove from heat.
Step 9 : Thinly slice steak against the grain.
Step 10 : Serve and Enjoy
To serve, divide steak and creamy veggie sauté between plates. Enjoy!
