Low carb, full-on-flavor goodness and easy to make. I love this as a summer dinner on the weekend with a fire pit and an outdoor movie night followed by s'mores. Yes, please!
1 mini French roll, diced
2 teaspoons steak seasoning
3/4 ounce shredded parmesean
1/2 pound ranch steaks
2 tablespoons mayo
3 ounces baby spinach
olive oil, salt, pepper, butter, vinegar
Pat steaks dry, then drizzle with oil; season all over with steak seasoning.
In a medium bowl, stir to combine mayonnaise, garlic , 1 teaspoon vinegar , and all but 1 tablespoon of the Parmesan. Season to taste with salt and pepper.
Heat 1 tablespoon oil in a medium skillet over medium. Add diced bread and season with a pinch each of salt and pepper. Cook, stirring constantly, until toasted and golden all over, 2–3 minutes.
Add spinach and croutons to bowl with dressing, tossing to combine.
Heat 1⁄2 tablespoon oil in same skillet over medium-high. Add steaks; cook until well browned and medium-rare. Transfer to a cutting board to rest.
Remove skillet from heat; add 3 tablespoons water and 1 tablespoon butter, swirling until butter is melted. Season to taste with salt. Thinly slice steaks, if desired.
Serve seared steak with sauce spooned over top, and spinach salad alongside. Sprinkle with remaining Parmesan. Enjoy!