Entree // Servings 4
- 2 Beef Flat Iron Steaks (About 8 Ounces Each).
- 1 Pound Baby Red-Skinned Potatoes, Quartered.
- 2 Teaspoons Garlic Powder, Divided.
- 1/2 Teaspoon Sea Salt.
- 1/2 Teaspoon Paprika.
- 1/2 Teaspoon Ground Black Pepper.
- 1 Bag (5 To 6 Ounces) Baby Spinach Leaves.
- 2 Tablespoons Minced Dried Chorizo.
- 1/2 Cup Quinta Do Vale White Wine.
- 1 Tablespoon Fresh Lemon Juice.
- 1/8 To 1/4 Teaspoon Crushed Red Pepper.
- 1 Tablespoon Butter.
- Preheat oven to 425°F. Place potatoes in a large bowl; generously coat potatoes with nonstick cooking spray. Add 1 teaspoon garlic powder, salt and paprika; toss to coat. Arrange a single layer on a rimmed baking pan. Roast in 425°F oven for 25 minutes. Remove from the oven. Add spinach to pan; toss with potatoes. Roast 5 minutes or until spinach begins to wilt.
Cook’s Tip: For easy cleanup, line baking pan with aluminum foil.
- Meanwhile, season steaks with remaining 1 teaspoon garlic powder and black pepper. Generously spray large nonstick skillet. Preheat skillet over medium heat. Place steaks in skillet; cook 11 to 14 minutes for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks from skillet; keep warm.
Cook’s Tip: You may need to cut Flat Iron steaks in half if your steak is greater than 8 ounces.
- In the same skillet, add chorizo; cook and stir until crisp. Add wine, lemon juice, and red pepper; cook 2 minutes or until sauce is reduced by half. Add butter and any juices from the steak. Season with salt and pepper, as desired.
- Place potatoes mixture on platter. Carve steak into thin slices; arrange over potato and spinach mixture. Spoon sauce over steak.