Contents of your meal kit:
flank steak
potatoes
butter
red wine shallot sauce
spinach
spinach seasoning blend
pecorino
Equipment needed: medium saucepan with lid, medium or large nonstick skillet
Finishing steps:
- Cut potatoes into bite-sized chunks and place in a saucepan. Cover with water and lid, and bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. Drain potatoes and return to saucepan. Add HALF of the butter directly to warm pot with potatoes and use a fork or potato masher to smash to desired texture. Season with salt & pepper, add an extra drizzle of olive oil if desired, and cover to keep warm.
- Heat a nonstick skillet over high heat. Rub steak with olive oil and season both sides with salt & pepper. When skillet is hot, cook steak 3-5 minutes per side for medium rare. You should see a nice crust on both sides. Transfer to cutting board, tent with foil, and rest up to 10 minutes.
- Pour red wine shallot sauce and an equal amount of water into the same skillet and scrape up any brown bits. Simmer sauce to soften shallots and reduce the sauce. Remove from heat when desired consistency is reached and stir in the other HALF of the butter. Transfer sauce to a small bowl while you make the spinach.
- Using a paper towel, wipe out the skillet and heat a small amount of oil over med-high heat. When oil is hot, add the spinach and seasoning blend and cook until just wilted (if spinach doesn’t all fit at once, add gradually as it wilts down). Stir in pecorino and season with salt & pepper.
- Slice steak across the grain and divide between plates. Drizzle with red wine sauce. Serve potatoes and un-creamed spinach on the side.