Seared Steak with Creamed Spinach and Slow-Roasted Tomatoes

I loved this dinner! It was very filling and provided a very colorful (not to mention flavorful!) plate. The spinach in particular was a big hit--even if it was low fat!

Kosher salt and ground pepper
4 tomatoes, halved

Extra virgin olive oil
1 white onion, sliced
3 tablespoons all-purpose flour
2 cups skim milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 steaks (4 to 6 ounces each)

Preheat the oven to 325*. Line a cookie sheet with aluminum foil, then place tomato halves, cut side up, on the tray. Drizzle extra virgin olive oil over the tomatoes, then season with salt and pepper. Roast for 60 to 90 minutes, depending on the thickness of the tomatoes.

About 20 minutes before the tomatoes are ready, heat the olive oil oil over medium heat in a medium saucepan. Add chopped onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.

Add flour to pan; cook, stirring, 30 seconds. Gradually whisk in milk. Stir in spinach and season with salt and pepper. Cook, stirring occasionally, until spinach is tender and sauce has thickened, 3 to 5 minutes. Cover, and set aside.

Heat a large skillet over medium-high. Season steaks with salt and pepper. Cook until browned and medium-rare, 3 to 4 minutes per side. Serve steaks with roasted tomatoes and creamy spinach.