In airtight container or Ziploc bag, combine 1 cup fish sauce, ¾ cup olive oil, and 2 tablespoons sambal oelek. Add 1⅔ pound New York strip steak, seal, and refrigerate for 30 minutes to 1 hour.
1 cup fish sauce, ¾ cup olive oil, 2 tablespoons sambal oelek, 1⅔ pound New York strip steak
Remove from fridge and let steak come to room temperature before cooking.
1⅔ pound New York strip steak
Wash and drain 5 ounces fresh spinach.
5 ounces fresh spinach
In large skillet over medium heat, melt 1 tablespoon butter. Add spinach and cook for 1 minute, stirring occasionally, until wilted. Transfer to shallow plate to drain. Wipe skillet clean.
4 tablespoons butter, 5 ounces fresh spinach
In same skillet, melt 2 tablespoons butter over medium-high heat. Add steak, season with 1 pinch salt and pepper to taste, and sear for 1 minute per side, or until browned. Transfer to plate. Set remaining marinade aside.
4 tablespoons butter, 1 pinch salt and pepper to taste, 1⅔ pound New York strip steak
In same skillet, add 1 tablespoon butter, 4 cloves garlic, 1½ teaspoons lemon juice, ½ teaspoon crushed red pepper flakes, ¼ cup beef broth, remaining marinade, and half of the parsley and chives. Simmer for 1 to 2 minutes, stirring frequently.
4 tablespoons butter, 4 cloves garlic, 1½ teaspoons lemon juice, ½ teaspoon crushed red pepper flakes, ¼ cup beef broth, 2 tablespoons fresh parsley, 2 tablespoons fresh chives
Return steak to skillet. Adjust seasoning to taste. Push steak to side and stir in cooked spinach.
1⅔ pound New York strip steak, 5 ounces fresh spinach
Garnish with reserved parsley and chives.
2 tablespoons fresh parsley, 2 tablespoons fresh chives
Serve immediately.
