Ingredients
3 tablespoons cooking oil
2 white onions, sliced into 1/2 inch rounds
1 tablespoon minced garlic
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Kosher salt and cracked black pepper
4 8-ounce beef New York strip (top loin) steaks
2 tablespoons unsalted butter
2 tablespoons diced shallots
9 ounces fresh spinach

Method

1. Preheat oven to 375º F. Heat 1 tablespoon of the oil in an ovenproof saute pan over medium heat. Add the onions, garlic, and herbs, and season with salt and pepper. Place the pan in the oven and roast for 15 to 20 minutes or until the onions are golden and tender, turning the onions once.

2. meanwhile, season the steaks well with salt and pepper. Heat 1 tablespoon of the oil in a saute pan and cook the steaks over medium heat for 4 minutes on each side or to desired doneness. Remove steaks from pan.

3. In a large saute pan over medium high heat combine the butter, shallots, and the remaining 1 tablespoon oil. Saute for 2 minutes or until shallots are just softened. Quickly saute the spinach, just to wilt it a bit.

4. Slice the steaks; arrange the onions on top of the steak and top with spinach

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