and sauté over medium-high heat for 2 minutes. Add
the spinach and sauté for another 2 minutes or until
wilted. Season to taste with salt. Top the tomatoes with
the wilted greens.
- Place a rested steak on top of the greens, then
drizzle 2 tablespoons of the hollandaise over each
steak. - This dish is best served fresh, but any extras can
be stored in an airtight container in the refrigerator for
up to 3 days. Reheat the steak on a baking sheet in a
preheated 350°F oven for 5 minutes or until warmed
through. To reheat the hollandaise, see here.