Broiled Flank Steak with Roasted Potatoes and Creamed Spinach

Filet Mignon.  Nah!  Although it's a delicious cut of beef, we need to consider our wallets on occasion.  Flank is fairly inexpensive.  It can be an easy and versatile meat to cook.  There are a couple ways you could prepare it.  The first is to marinate for a lengthy amount of time.  Some recipes recommend 3-5 hours and others up to 24 hours.  Choosing this method will depend on how much time in advanced you've planned.  But, like most people, we don't always have that luxury.  That's where the second option could come in handy.  The quickest way possible is tenderizing.  Use a tenderizing hammer or slightly score the meat before rubbing your choice of seasoning.  Flank can be a tough cut.  Tenderizing it first allows the collagen to break up and become more palatable.  Once you have established which method you want to use, you can proceed with the broiling or grilling process.

I decided to accompany my flank steak with roasted potatoes and creamed spinach.  The juicy, saltiness of the meat engaging with the soft starchiness of the potatoes and smooth creamy taste of warm spinach mixture...well yes, its magnificent!!  Hope you enjoy this dish as much as the goat ;)

Red bliss potatoes with fresh basil, salt pepper, and olive oil.  Roast in the oven at 400 degrees for 45 minutes or until browned and crisp.

I chose the "quick" method.  Seasoned with salt, pepper and oregano.  I added spicy brown mustard and Worcestershire sauce for moisture.

Allow steak to rest for 10 minutes before slicing.  Thinly slice at an angle.  Make sure to cut against the grain!

Roux (butter and flour)

Garlic and Onions added to Roux

Fresh spinach sauteed

Bon Appetit!

Flank Steak

• 1 1/2 pound Flank stead (or desired amount to feed your guests)
• Salt
• Pepper
• Oregano
• 1 tablespoon spicy brown mustard
• 1/2 tablespoon Worcestershire sauce

1. Preheat oven broiler, highest setting.
2. Slightly score or tenderize flank steak.  Rub season, mustard and Worcestershire until well coated.
3. Broil steak for 5 minutes on each side.  130-140 degree internal temp.  Remove steak and let rest for 10 minutes on a cutting board.
4. Cutting against the grain, thinly slice on an angle.

Creamed Spinach

• 1 stick Butter
• 8 Tablespoons Flour
• 1/2 whole Medium Onion, Finely Diced
• 3 cloves Garlic, Finely Minced
• 2 cups Milk
• Salt And Pepper, to taste
• 1 pinch Ground Nutmeg
• 3 Tablespoons Butter
• 24 ounces, weight Baby Spinach

1. Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.
2. To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
3. Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.