Categories: Meals

Ingredients

• 4 bavette steaks, sirloin flap steaks or hanger steaks
• Kosher salt and pepper
• 3 tbsp. olive oil
• 3 tbsp. butter
• 2 large shallots or 1 small onion, finely chopped
• 3 garlic cloves, chopped
• 1 tbsp. flour
• 1 cup whole milk
• 3/4 lb. medium-size spinach leaves, chopped
• 14 oz. can artichoke hearts in water, drained and chopped
• Freshly grated nutmeg
• 1/2 cup grated Parmigiano-Reggiano
• Juice of 1/2 lemon
• 4 slices good-quality white bread

Directions

1. Heat a large cast-iron skillet over medium-high. Season the steaks with salt and pepper.

2. In a small pot, bring a few cups of water to a boil.

3. In another large skillet, heat 2 tbsp. oil and 1 tbsp. butter over medium-high. When the butter melts, add the shallots and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Whisk in the flour, then the milk. Reduce heat to low and keep the sauce warm. Line a strainer with a kitchen towel and fill with the spinach. Pour the boiling water over the spinach to wilt the leaves. Using the kitchen towel, wring out the excess liquid from the spinach. Add the spinach and artichokes to the sauce. Add the nutmeg, cheese and lemon juice.

4. Add the remaining 1 tbsp. oil to the cast-iron skillet. Add the steaks. Cook, turning occasionally, for about 8 minutes. Let rest for about 5 minutes. Slice the steaks against the grain.

5. Toast the bread and spread with the remaining 2 tbsp. butter. Cut the toasted bread from corner to corner.

6. Arrange 2 toast points on each plate and top with the sliced steak. Top the steak with the creamed spinach and artichokes.

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