The Ranch Hand Recipe

Marinate steak

Pat the sirloin slices dry with paper towels. In a shallow dish, whisk together 2 tablespoons olive oil, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Add the steak slices and turn to coat. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Sear steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 4–5 minutes). Add a thin film of oil, then place the marinated sirloin slices in the pan without crowding. Sear 2–3 minutes per side for medium-rare (adjust time for thickness and preferred doneness). Remove steaks to a warm plate and tent with foil to rest for 5–8 minutes. Reserve pan drippings for the vegetable sauté.

Prepare vegetables

While the steak rests, wipe out excess char from the skillet if necessary, leaving some fond. Add 1 tablespoon butter and 1 tablespoon olive oil to the pan over medium-high heat. When shimmering, add sliced mushrooms and sauté 2–3 minutes until they begin to brown.

Add the sliced bell peppers and cook 2 minutes until slightly softened. Stir in the thinly sliced green onions and cook 30 seconds. Add the baby spinach in batches, letting each batch wilt before adding more. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss everything together and cook just until spinach is fully wilted and vegetables are heated through, about 1–2 minutes more.

If the pan becomes dry, add a splash (about 1–2 teaspoons) of water or reserved pan drippings to deglaze and loosen browned bits for extra flavor.

Return the rested steak slices to the pan, nestling them among the vegetables. Sprinkle 1 cup shredded Monterey Jack evenly over the steak and vegetables. Cover the pan with a lid or large piece of foil and reduce heat to low. Let sit 1–2 minutes, until the cheese melts.

Transfer the steak, vegetables and melted cheese to a serving platter or serve directly from the pan. Garnish with chopped parsley and a lemon wedge on the side if using. Serve immediately.