Grilled Portobello Steaks with Roasted Garlic Mashed Potatoes and Sautéed Spinach

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Grilled Portobello Steaks

1. Remove the stems and scrape the gills from 4 portobello caps with a spoon, then pat them dry with paper towels. 5 min
2. Mince 3 garlic cloves finely. 3 min
3. Whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon soy sauce, the minced garlic, 1 teaspoon fresh thyme leaves, ½ teaspoon smoked paprika, ½ teaspoon black pepper, and ½ teaspoon kosher salt in a shallow dish. 4 min
4. Add the portobello caps gill-side up to the marinade, spoon marinade over them, and let sit for 15 minutes. 15 min
5. Heat a grill or grill pan over medium-high heat until very hot, about 5 minutes. 5 min
6. Timing-sensitive step. Place the portobellos gill-side down on the grill and cook 4–5 minutes until grill marks form and the edges begin to soften, then flip and grill another 4–5 minutes until tender and juicy throughout. 10 min
7. Transfer to a plate, rest 2 minutes, then scatter 2 tablespoons roughly chopped flat-leaf parsley over the caps before serving. 3 min

Roasted Garlic Mashed Potatoesbase

1. Preheat the oven to 400 °F. 10 min
2. Trim the top ¼ inch off 1 head of garlic to expose the cloves, place it on a square of foil, drizzle with 1 tablespoon olive oil, wrap tightly, and roast for 40 minutes until the cloves are golden and completely soft. 40 min
3. While the garlic roasts, peel and cut 2½ pounds russet potatoes into 2-inch chunks, place in a large pot, cover with cold salted water by 2 inches, and bring to a boil. 15 min
4. Boil the potatoes for 18–20 minutes until completely tender when pierced with a fork, then drain well and return to the pot. 20 min
5. Squeeze the roasted garlic cloves out of their skins into the pot with the drained potatoes. 2 min
6. Add 4 tablespoons butter and mash everything together until smooth, then stir in ½ cup warmed whole milk and 3 tablespoons sour cream until velvety. 5 min
7. Season with 1 teaspoon kosher salt and ¼ teaspoon black pepper, taste and adjust, then transfer to a serving bowl and top with 2 tablespoons thinly sliced chives. 3 min

Sautéed Spinach with Garlic and Lemonside

1. Thinly slice 3 garlic cloves, zest and juice 1 lemon, and set both aside. 4 min
2. Timing-sensitive step. Heat 2 tablespoons olive oil in a large skillet over medium heat, add the sliced garlic and ¼ teaspoon red pepper flakes, and cook, stirring constantly, for 1–2 minutes until the garlic is fragrant and just turning golden. 2 min
3. Timing-sensitive step. Add all 10 ounces of baby spinach in large handfuls, tossing with tongs after each addition, and sauté for 2–3 minutes until fully wilted and any liquid has evaporated. 3 min
4. Remove from heat, add the lemon zest and 1 tablespoon lemon juice, season with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper, toss to combine, and serve immediately. 2 min