Recipe Station

When you're looking to pick up the groceries for this dish I would say most of them can be picked up days before, however, I would recommend getting the steaks no sooner than the day before you make them.

Here's what you will need.

Ingredients:

• 2 tablespoons unsalted butter, melted, plus more for greasing the sheet pan
• 4 tail-on jumbo shrimp, peeled and deveined
• 2 teaspoons fresh thyme leaves
• 3 small cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 1/4 cup grated Parmesan
• 2/3 cup heavy cream
• 1 pound Yukon gold potatoes (about 6), sliced into 1/8-inch rounds
• 2 ounces cream cheese, at room temperature
• One 10-ounce package frozen spinach, thawed and squeezed completely dry
• 2/3 cup shredded Gruyere (about 5 ounces)
• Two 8-ounce New York strip steaks (1 to 1 1/2 inches thick)

Directions:

Special equipment: two 4-ounce ramekins

Position an oven rack in the top third of the oven and preheat to 450 degrees F. Lightly grease a third of an 18-by-13-inch sheet pan with butter.

Toss the shrimp with the melted butter, 1 teaspoon thyme, a third of the minced garlic, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl until well coated; set aside.

Mix the Parmesan, 1/3 cup heavy cream, remaining 1 teaspoon thyme, half the remaining garlic, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

Arrange half of the potato slices in a single, overlapping layer on the buttered part of the sheet pan and pour the heavy cream mixture over the top. Top with the remaining potato slices. Cover the potatoes with foil and bake until tender when pierced with a fork, 15 to 17 minutes.

Whisk together the cream cheese, remaining 1/3 cup heavy cream and remaining garlic in a medium bowl until smooth. Fold in the spinach until well coated. Divide the mixture between two 4-inch ramekins and press the spinach down so that it is flat and the cream mixture is pooling a bit on top.

Remove the pan from the oven, remove the foil and sprinkle the potatoes with the Gruyere. Put the steaks down the middle of the pan and sprinkle generously with salt and pepper. Put the ramekins on one end of the empty third of the pan so that they are side by side.

Bake until an instant-read thermometer inserted into the middle of the steak registers 95 degrees F, 12 to 14 minutes. Remove the pan from the oven and turn on the broiler. Create 2 hearts with the shrimp on the pan beside the ramekins by connecting the tails. Broil until the steaks start to turn brown in some spots, an instant-read thermometer inserted into the middle of the steak reaches 115 degrees F, the shrimp are cooked through and no longer opaque and the cheese on the potatoes turns golden and starts to crisp, 3 to 4 minutes. Let rest 5 to 10 minutes. Slice and serve the steak on plates alongside the shrimp, potatoes and creamed spinach.

With this recipe, date night is a lot simpler and much more manageable.

Let us know how the dinner turns out. Did you make any variations on the recipe? Let us know in the comments below.

Source: Food Network