Grilled Cravings: Spinach and Artichoke topped Steak

Who knew that dentist chat could be the opposite of awkward with a mouth full of metallic dental supplies?

I have been going to the same dentist my entire life, but we have never really talked about anything beyond school or holidays. We were talking about my summer and traveling and he said that so many of his patients went to Maine this summer, so much so that he booked a trip for the weekend because he was craving lobster rolls. Then he went on to talk about his cravings for chocolate chip cookies. If anyone knows me they know I have major food cravings, so bad that I always need to figure them out ASAP, so when my dentist was talking about his food cravings all I could do was smile and be like, “You have no clue how much I understand you right now.”

Why do I bring this silly story up? Well, this recipe is one of those craving meals. I mean, it has cream cheese, sour cream, and mayonnaise in it–and what could be more comforting than a spinach and artichoke dip? When it came down to serving the dip, I was not feeling the normal tortilla chip or carrot stick options. I was craving something else, and that was steak.

This dish is not an everyday sort of thing, it is incredibly rich, but you will love it. Eat up, and brush your teeth afterwards!

Spinach and Artichoke topped Steak 

[dip recipe only slightly modified from Closet Cooking]

  • 4 medium sized steaks, strip or even filet mignon works really well here
  • 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
  • 4 ounces cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 close garlic, finely chopped
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup grated parmigiano reggiano
  • 1/4 cup shredded mozzarella
  • Sprinkle of paprika
  1. In a medium sized baking dish, combine all of the ingredients except for the steaks (duh!) and paprika.
  2. Preheat the oven to 350 degrees. Top the dip with a sprinkle of paprika and pop in the oven for twenty to thirty minutes until the cheese is melty.
  3. Preheat the grill or a grill pan until searing hot. Grill the steaks until they are cooked to your liking, for my taste, medium is perfect.
  4. When ready to serve scoop a heaping portion of the dip onto the steaks and eat up.
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