Prep Time: 6 minutes
Cook Time: 6 minutes
Price: $6.50 per serving
Difficulty: Multi Task Meal (More Pots on the Stove)
Ingredients, all organic:
- 2 Tablespoons of Coconut Oil
- 3 Strip loins, sliced in to an even amount to divide by 4 ** Portion control
- 4 Cups of fresh spinach
- 2 Tablespoons of Feta cheese
- 16 Mushrooms, sliced
- 1 Tablespoon of Peggy’s signature garlic
- 4 Tablespoons of garlic teriyaki sauce
- Wooden Spoon
- Pan with lid
- Cutting board
- Serving Plates
- Sharp knife
- Start with putting the pan and the skillet on the stove.
- Put 2 Tablespoons of coconut oil in the pan and put on a medium burner.
- Add 4 cups of spinach and put the lid on the pan.
- After 3 minutes add 2 tablespoons of Feta in the pan.
- Cook until the water from the spinach evaporates and then turn off the burner.
- While the spinach is cooking, add 2 tablespoons of coconut oil to the skillet and add the steak with 1 tablespoon of Peggy’s signature garlic and 4 tablespoons of garlic teriyaki sauce.
- Add the sliced mushrooms to the same skillet, separate from the steak – I cook the mushrooms and the steak in the same skillet to save time but the flavors and juices from the steak run into the mushrooms and make them even yummier.
- Cook the mushrooms for 8 minutes and cook the steak for 6 – 8 – 10 minutes, depending on how rare or well done you like your steak.
- Note that I do not add salt in the spinach the feta has more than enough flavor to spice it up.
- Serve this on a plate; try to make an elegant presentation, like I did!
Did you know that 1 cup of Spinach has 839 mg of potassium, which is good for your heart? Besides that, spinach is a great source of iron.
Bon Apetito, From Peggy with LOVE!