Categories: Meals

Ingredients

• 1 lb. Yukon Gold potatoes, cut into 1-inch chunks
• Kosher salt
• 1 1/4 lbs. skirt steak, cut into 4 pieces
• Black pepper
• 3 tbsp. olive oil
• 1 large shallot, sliced
• 10 oz. package baby spinach
• 1 tbsp. unsalted butter
• 8 oz. cremini mushrooms, quartered
• 1/3 cup dry white wine

Directions

1. Preheat the broiler. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil and cook until the potatoes just start softening, about 5 minutes; drain and set aside. Season the steak with salt and pepper and set aside.

2. Meanwhile, heat 1 tbsp. olive oil in a large overproof skillet over medium-high heat. Add half of the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the spinach and season with salt and pepper. Cook, stirring, until the spinach is wilted and the liquid evaporates, about 3 minutes. Remove to a bowl; set aside.

3. Wipe out the skillet; add 1 tbsp. olive oil and heat over medium-high heat. Add the steak and cook until browned, about 4 minutes per side. Transfer to a plate and let rest.

4. Pour out any drippings from the skillet. Melt the butter in the skillet. Add the mushrooms and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the remaining shallot, the potatoes, wine, salt and pepper. Drizzle with the remaining 1 tbsp. olive oil. Broil until browned, 8 minutes.

5. Stir the spinach into the potato mixture. Slice the steak against the grain and serve with the vegetables.

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