NUTRITION

SERVINGS

INGREDIENTS

7 oz cube steak

1 medium russet potato

1 cup cremini mushrooms

2 cups fresh baby spinach

1 tsp extra virgin olive oil

1 tbsp plain nonfat greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Peel and chop the potato into 1-inch chunks, then boil in a pot of salted water for 12-15 minutes until fork-tender.

• 2

  While the potatoes boil, season both sides of the cube steak with half of the sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side until a golden crust forms.

• 4

  Remove the steak from the skillet and set aside to rest; in the same skillet, add the sliced mushrooms and sauté until they are browned and tender.

• 5

  Add the baby spinach to the mushrooms and cook for 1 minute until just wilted, then remove from heat.

• 6

  Drain the cooked potatoes and mash them thoroughly with the Greek yogurt and the remaining seasonings.

• 7

  Fold the sautéed mushrooms and spinach into the mashed potatoes and serve immediately alongside the rested cube steak.