Categories: Meals
Ingredients
- 1 lb. small new potatoes
- Kosher salt and pepper
- 1 1/2 lb. sirloin steak or 2 strip steaks
- 1 tbsp. olive oil, plus more for the steak
- 2 tbsp. unsalted butter
- 1 tbsp. whole-grain mustard
- 1 bunch spinach, thick stems discarded
Directions
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Place the potatoes in a large saucepan, cover with cold water and bring to a boil. Add 1 tsp. salt, reduce heat to a simmer and cook, covered, until just tender, 12-14 minutes. Drain, then use a measuring cup or glass to gently flatten each potato.
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While potatoes are cooking, heat a large cast-iron skillet over medium-high heat. Season the steak with 3/4 tsp. each salt and pepper and rub with oil. Cook until browned, 4-5 minutes per side.
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Reduce heat to medium and add the butter to the skillet. Once it’s melted, tip the pan and spoon the butter over the steak, turning twice until cooked to desired doneness, 1-2 minutes more per side for medium-rare. Transfer to a cutting board to rest.
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Add remaining 1 tbsp. oil to the skillet and cook the potatoes until light golden brown, about 3 minutes per side, sprinkling with 1/4 tsp. each salt and pepper as they cook. Toss the potatoes with the mustard, then gently fold in the spinach. Slice the steak and serve with the potatoes and spinach.