Steakhouse Sheet Pan Dinner for Two

Difficulty: Easy

Servings: 2

Total Time: 1 hour 15 minutes

Active Time: 30 minutes

Date night just became simpler and more budgetfriendly. This classic surfandturf sheetpan meal delivers steak, shrimp, potatoes, and creamed spinach with minimal fuss and easy cleanup.

Nutritional Information (per serving)

Calories: 1546
Total Fat: 113 g
Saturated Fat: 62 g
Carbohydrates: 52 g
Dietary Fiber: 9 g
Sugar: 6 g
Protein: 82 g
Cholesterol: 423 mg
Sodium: 1906 mg

Ingredients

2 tablespoons unsalted butter, melted, plus extra for greasing the sheet pan
4 jumbo shrimp with tails on, peeled and deveined
2 teaspoons fresh thyme leaves
3 small garlic cloves, finely minced
Kosher salt and freshly cracked black pepper
1/4 cup grated Parmesan cheese
2/3 cup heavy cream (divided)
1 pound Yukon Gold potatoes (about 6), sliced thinly (1/8-inch rounds)
2 ounces cream cheese, softened to room temperature
One 10-ounce package frozen spinach, thawed and thoroughly drained
2/3 cup shredded Gruyre (about 5 ounces)
Two 8-ounce New York strip steaks, 1 to 1 1/2 inches thick
Special equipment: Two 4-ounce ramekins

Instructions

1. Place an oven rack in the upper third of the oven and preheat to 450F. Lightly butter onethird of an 18by13inch sheet pan.
2. In a medium bowl, combine the shrimp with melted butter, 1 teaspoon of the thyme, onethird of the garlic, 1/2 teaspoon salt, and several grinds of black pepper; set aside.
3. In a small bowl, stir together the Parmesan, 1/3 cup heavy cream, remaining thyme, half the remaining garlic, 1/2 teaspoon salt, and a few cracks of black pepper.
4. Lay half the potato slices in a single overlapping layer on the buttered part of the sheet pan, then pour the Parmesan cream mixture over the potatoes. Cover with the remaining potato slices. Tightly cover with foil and bake until the potatoes are tender when pierced with a fork, about 15 to 17 minutes.
5. Mix the cream cheese, the remaining 1/3 cup heavy cream, the leftover garlic, and 1/4 teaspoon salt in a medium bowl until smooth. Gently fold in the drained spinach until evenly coated. Divide this spinach mixture evenly into two 4ounce ramekins, pressing down so the mixture is compact with a little cream pooling on top.
6. Remove the pan from the oven, uncover, and sprinkle the potato layers with the Gruyre. Place the steaks along the middle of the sheet pan and season them generously with salt and pepper. Position the ramekins side by side on the empty third of the pan.
7. Bake until an instantread thermometer inserted into the center of the steaks reaches 95F, about 12 to 14 minutes. Remove the pan and set the oven to broil. Form two hearts on the pan using the shrimp by connecting the tails. Broil until steaks develop some browning spots and an instantread thermometer reaches 125F for mediumrare, the shrimp turn fully opaque, and the cheese atop the potatoes is golden and slightly crisp, about 3 to 4 minutes.
8. Allow to rest 5 to 10 minutes. Slice the steaks and serve alongside the shrimp, potatoes, and creamed spinach.