Porterhouse Steak Skillet with Spinach Horseradish Pesto

Everything is cooked in one skillet for this Porterhouse steak skillet then topped with a bright and spicy spinach horseradish pesto.

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Porterhouse Steak Skillet with Spinach Horseradish Pesto

This Porterhouse steak skillet is topped with a spinach horseradish pesto and served up with roasted potatoes and mushrooms for an easy, complete meal!

Prep Time5

Cook Time30

Total Time35

Course: Main Dishes

Cuisine: American

Keyword: paleo, porterhouse steak skillet, spinach horseradish pesto, steak skillet, steak skillet with spinach pesto

Servings: servings

Author: Gina Matsoukas

Ingredients

For the steak skillet:

1 pound Porterhouse steak or 2 smaller steaks
12 ounces baby red potatoes washed
8 ounces baby portobello mushrooms stems removed and sliced
1 tablespoon butter divided
salt & pepper

For the pesto:

2 cups baby spinach
1/4 cup fresh basil leaves
2 tablespoons prepared horseradish
1 clove garlic
1 tablespoon unsalted shelled pistachios
2 tablespoons extra virgin olive oil
salt & pepper
water to thin

Instructions

For the steak skillet:

Preheat oven to 450 degrees (use convection setting if you have it) and place 12 inch cast iron skillet in the oven while preheating.
Add 1/2 tablespoon of butter to the hot skillet to melt. Place potatoes in the skillet and season generously with salt and pepper. Shake to toss in the butter and roast for about 15 minutes until starting to wrinkle and crisp up on the outside.
Add mushrooms to the skillet, season again with salt and pepper and roast for an additional 10 minutes.
Pat the steak dry, season liberally with salt and pepper. Turn oven to hi-broil setting. Add remaining 1/2 tablespoon butter to the skillet to melt. Place steak in the middle of the skillet and broil for about 2-3 minutes per side for medium-rare. Remove from oven and serve with pesto.

For pesto:

Add spinach, basil, horseradish, garlic and pistachios to a food processor. Pulse until finely chopped. Scrape down the sides.
With the food processor running, slowly drizzle in the olive oil until smooth. Add water, 1 teaspoon at a time until you get desired consistency (more for a runnier pesto that can be drizzled). Season with salt and pepper to taste.

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