Black Angus steaks with balsamic glaze, portobellos, and garlicky spinach

Wipe the tops of the portobello mushrooms with a damp paper towel to remove any dirt. Remove the stems and, using a spoon, gently scrape the black gills from the undersides of the caps. Thinly slice the mushrooms.

• Pat the steaks dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes.

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan. While the steaks are resting, cook the portobello mushrooms and spinach.

In the same pan used for the steaks, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the portobello mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, 4 to 5 minutes. Transfer to a plate. Do not clean the pan.

In the same pan over medium heat, if dry, warm 1 to 2 teaspoons of oil until hot but not smoking. Add the confit and cook for 30 seconds. Working in batches, stir in the spinach and cook until just wilted, 2 to 3 minutes. Season to taste with salt and pepper.

Transfer the spinach and mushrooms to individual serving plates and garnish with the Parmesan. Place the steaks over the vegetables, drizzle with the balsamic glaze, and serve.