Aaah, it’s January. A new year, a new start, but some of the same ol’ cool weather. In some parts of the country, we’re entering the deep freeze, while others (ahem, Texas!) remain at a comfortable chill. Either way, it’s the season where heavier dinner fares are both craved and called for!
Of course, the dish to fit the bill would be steak and potatoes. But not just any steak and potatoes—hanger steaks, served with a side of chive lemon butter baby potatoes and creamed spinach. If you want to bring a little more color to this winter fare use colorful potatoes, such as purple potatoes (try saying that fast ten times). It’s rich, it’s delicious, and less than 800 calories a plate. Just what the cuddling months ordered.
What You’ll Need
- 2 Hanger Steaks (or really, any quality steak you have available)
- 2 Cloves Garlic
- 1 Bunch Chives
- 1 Lemon
- ½ Pound Baby Potatoes (any color of your choosing)
- 8 Ounces Baby Spinach
- 2 Tablespoons Butter
- 3 Tablespoons Grated Parmesan Cheese
- ¼ Teaspoon Crushed Red Pepper Flakes
- 4 Tablespoons Extra Virgin Olive Oil
- Salt and Pepper
Before we begin, here are a few tips that will aid in the successful execution of this recipe:
- Always wash and dry fresh produce when ready to use.
- The steaks should be kept in the refrigerator overnight to thaw (if from frozen) or purchased right before cooking. Either way, we want the steaks at around room temperature before they go into the pot.
- Each time the recipe calls for seasoning with salt and pepper, start with a pinch and increase as necessary for taste. Cooking is an art, and not an exact science.
Let’s get started!
Heat a medium pot of salted water to boiling on high. If thawing, remove the steaks from the refrigerator to bring to room temperature.
Prepare the veggies: Peel and mince the garlic. Finely chop the chives. Cut the lemon into quarters and remove the seeds. Finally, cut the potatoes into large chunks.
Once the water is boiling, add the potatoes. Cook 8 to 10 minutes, or until tender when pierced with a fork; drain and set aside.
In a separate large pan, heat 2 teaspoons of olive oil on medium until hot. Add the spinach and season with salt and pepper.
Cook, stirring frequently, 2 to 3 minutes, or until completely wilted. While the spinach cools, pat the steaks dry with paper towels and season with salt and pepper on both sides.
Remove the wilted spinach from the pan and drain thoroughly; set aside. Wipe out the pan. When cool enough to handle, finely chop the drained spinach. In the same pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks to the pan.
Cook the steaks, loosely covering the pan with aluminum foil, 5 to 7 minutes per side for medium-rare to medium (depending on whether you’re using a gas or electric stove and its evenness of cooking), or until they reach your desired degree of doneness.
Transfer the cooked steaks to a plate and let rest for at least 5 minutes. Wipe out the pan.
While the steaks rest, in the same pan used to cook the steaks, melt half the butter on medium-high. Add the drained potatoes and cook, tossing to coat, 1 to 2 minutes, or until thoroughly coated and lightly browned.
Remove from heat and stir in the chives and the juice of 2 lemon wedges. Season with salt and pepper to taste and transfer the finished potatoes to a plate.
In the same pan, melt the remaining butter on medium. Add the garlic, as much of the crushed red pepper flakes as you’d like and the chopped spinach. Cook, stirring frequently, 30 seconds to 1 minute.
Turn off the heat and stir in 2 tablespoons of water and the Parmesan cheese. Stir until creamy. Season with salt and pepper to taste. Add any steak juices from the cutting board to the spinach and stir to combine.
Slice the steak against the grain and divide the steak, potatoes and creamed spinach between 2 plates.
If you want to get fancy (I didn’t–typical, I know), you can garnish each plate with the remaining lemon wedges and enjoy!
Eat up. Dinner is served.