Categories: Meals
Ingredients
- Steak & Sauce:
- 2 garlic cloves, minced
- 1 shallot, minced
- 1/4 cup chopped parsley, divided
- 1/2 cup dry red wine, divided
- 2 tbsp. olive oil, divided
- 1 tbsp. red wine vinegar
- 2 tsp chopped fresh rosemary
- 1 1/4 lb. flat-iron or flank steak, cut into 5 pieces
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3/4 cup chicken broth
- 1 tbsp. tomato paste
- 1 tbsp. unsalted butter
- Caramelized Vegetables:
- 1 tbsp. olive oil
- 8 carrots, halved lengthwise and thinly sliced
- 1 sweet onion, thinly sliced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 lb. spinach
Directions
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Marinate steak: In a shallow bowl, whisk together garlic, shallot, 3 tbsp. parsley, 2 tbsp. wine, 1 tbsp. oil, vinegar and rosemary. Add steak, turning to coat. Cover and refrigerate for 30 minutes.
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Meanwhile, prepare vegetables: In a large saucepan on medium-low, heat oil. Add carrots, onions, salt and pepper. Cover and cook, stirring occasionally, for 20 minutes. Uncover and cook, stirring often and adding water, 1 tsp at a time, as necessary to prevent sticking, until lightly caramelized, 15-20 minutes. Transfer to a plate; cover to keep warm. Add spinach to same saucepan and cook, stirring often, until wilted and liquid is absorbed, 5-7 minutes. Return onions and carrots to pan with spinach.
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Transfer 1 cup vegetables to a small bowl; let cool, then cover and refrigerate for French Onion-Style Beef Vegetable Soup. Cover remaining vegetables to keep warm.
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Meanwhile, remove steaks from marinade; pat dry. Sprinkle with salt and pepper. In a large nonstick skillet on medium, heat remaining 1 tbsp. oil. Working in batches, add steak and cook, turning once, until browned and cooked to desired doneness, 12-14 minutes. Transfer 1 piece steak to a plate; let cool, then add to container with vegetables and refrigerate for French Onion-Style Beef Vegetable Soup. Transfer remaining steak to a cutting board; cover loosely with foil and let rest for 5 minutes. Thinly slice against the grain.
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While steak is resting, prepare sauce: Heat same skillet on medium; add broth and remaining 6 tbsp. wine; bring to a boil. Whisk in tomato paste and cook, whisking often and scraping up browned bits from bottom, until reduced to 3/4 cup, 6-8 minutes. Remove from heat; stir in butter.
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Divide remaining vegetables among plates. Top with steak and drizzle with wine mixture. Sprinkle with remaining 1 tbsp. parsley.