Ingredients

• 3 cups fresh spinach leaves
• 1 ½ lb boneless ribeye steaks
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• 1 tablespoon salted butter
• ¼ cup diced red onions
• ¼ cup crumbled feta cheese
• ¼ cup Italian-style bread crumbs
• 2 tablespoons sun-dried tomato pesto

Steps

1. Chop spinach and place in microwave-safe dish; cover and microwave on HIGH 2–3 minutes until tender. Drain thoroughly.
2. Preheat large sauté pan on medium 2–3 minutes. Cut steaks into 4 portions; sprinkle both sides with salt and pepper (wash hands). Place butter in pan, then add steaks and onions; cook 5–6 minutes on each side until steaks are browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
3. Meanwhile, stir feta, bread crumbs, and pesto into spinach; spread ¼ cup mixture on each steak during last 2 minutes of cook time. Flip steaks carefully to heat topping; cook 1–2 more minutes until spinach mixture is golden and slightly crusty. Turn steaks over, remove from heat, and let stand 5 minutes before serving; temperature will rise 5–10°F during this time.
Chef's Tip: The topping may also be browned using an oven broiler.

NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• 1 (16 oz) package frozen cheddar pierogies
• 1 cup water
• 1 tablespoon salted butter
• 1 ½ cups vodka pasta sauce
• 2 tablespoons pine nuts
• 1 tablespoon shredded Parmesan cheese

Steps

1. Combine pierogies, water, and butter in medium saucepan; cover and bring to boil on medium-high. Boil and stir 2–3 minutes.
2. Remove lid; boil and stir 1–2 more minutes or until liquid is mostly absorbed.
3. Reduce heat to medium and stir in pasta sauce gently. Cook and stir 3–4 minutes or until hot and sauce begins to thicken. Stir in pine nuts and sprinkle with cheese; serve.