Grilled flatiron steak with roasted potatoes, sautéed spinach and chimichurri sauce
Michael TuohyGrange Restaurant
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5 lb. flat iron steaks (preferably grass fed), trimmed and cleaned, cut 8 oz. each
2 lb. fingerling potatoes
1 bunch flat leaf Italian parsley, chopped medium fine
2 sprigs fresh oregano, chopped medium fine
1 tbsp. dried oregano
2 tsp. crushed chile flakes
1/4 cup good quality red wine vinegar
10 cloves garlic, minced
1 cup good quality extra virgin olive oil
2 tbsp. fresh ground black pepper
Kosher salt, to taste
1/4 lb. unsalted butter
2 lb. spinach
1/4 cup white wine
1 tbsp. lemon juice
Season steak with kosher salt and pepper, if you like. Let rest at room temperature for 30 to 45 minutes, then place on a preheated grill. Cook to desired doneness; allow to rest before slicing and plating.
Place potatoes in a pot of cold water; bring to a boil and cook until tender.
Place herbs in a bowl. Add chile flakes, vinegar and half of the garlic; whisk in oil. Add black pepper and season with salt to taste.
Preheat a large enough sauté pan with butter. Add remaining garlic to pan; it should gently sizzle. Add spinach; stir and turn with tongs to moisten leaves. Add wine and lemon juice; cook just another minute or so until spinach has wilted. Season with salt to taste; remove and reserve on a paper towel to remove excess moisture.
Preheat grill. Season and rest meat. Then, get potatoes going. Make chimichurri. Cook spinach. Cook steak and allow to rest while arranging potatoes and cooked spinach on the plate. After meat has rested for a minimum of 5 minutes, slice across the grain and arrange on plates. Drizzle a spoonful of chimichurri sauce over meat.
Chef’s wine tip
“I suggest a nice local zinfandel, such as Karley Pokerville Amador 2007. This is a fairly rich but well-balanced and fruit-forward wine. Tannins are kept in check and pair nicely with this dish.”