| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds flank steak
- Extra-virgin olive oil, for brushing
- Kosher salt and freshly ground pepper
- 1 1/2 tablespoons unsalted butter
- 1/2 onion, finely chopped
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
- 3/4 cup grated parmesan cheese
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Heat a grill pan over medium-high heat. Pat the steak dry and brush lightly with olive oil. Season with 11/2 teaspoons salt and 2 to 3 teaspoons pepper. Cook, turning once, 10 to 13 minutes total for medium rare. Transfer the steak to a cutting board to rest, about 10 minutes.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the flour and cook, stirring, 1 minute. Remove from the heat and gradually whisk in the milk. Return to medium heat and simmer, whisking, until slightly thickened, about 2 minutes.
- Stir in the spinach, 1/4 cup water, 1/2 cup parmesan, the lemon zest and nutmeg and cook, stirring occasionally, until the sauce thickens and the spinach is tender, about 10 minutes. Thin with water, if needed. Stir in the remaining 1/4 cup parmesan and salt to taste.
- Thinly slice the steak and serve with the spinach.
Nutrition Facts
| Calories | 503 |
| Total Fat | 27 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 115 milligrams |
| Sodium | 127 milligrams |
| Carbohydrates | 13 grams |
| Dietary Fiber | 3 grams |
| Protein | 49 grams |
Reviews
how long do I cook the spinach
I substituted Chardonnay for the water and doubled the Parmesan. Also seasoned with salt and pepper. Came out delicious!
Exclude lemon zest and nutmeg, add more parmesan. An unhealthy amount of parmesan. Then it’s a 5 star dish.
Why would you squeeze the spinach dry and then add water to the recipe?
Very tasty. Go easy on the lemon zest and nutmeg (I used less than the recipe called for, and it still had a fairly strong lemon flavor). Start the butter and onions before the steak if you don’t want cold steak. I used top sirloin, which tastes great with the spinach.
Spinach was amazing…makes a great quick weeknight meal.
The steak was good, but could have used a little more seasoning. Be sure not to overcook….it needs to be very pink to stay tender. The spinach was absolutely delicious….it made the meal!
The spinach was terrific. Unfortunately, with this style of preparation, the flank steak was very tough. I would suggest using a more tender cut of meat. I also grilled it on the barbeque and the flavor came out great.