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Ingredients
- 3 medium (8-ounces each) russet (baking) potatoes
- 3 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 1/4 pounds beef flank steak, trimmed of fat
- 1/2 teaspoon dried tarragon
- 1 medium shallot, minced
- 3/4 cup dry red wine
- 1 bag (9-ounce) microwave-in-the-bag baby spinach
Details
Servings 4
Adapted from goodhousekeeping.com
Preparation
Step 1
Preheat oven to 450 degrees F. Cut each unpeeled potato crosswise in half, then cut each half lengthwise into 8 wedges.
Spray 15 1/2" by 10 1/2" jelly-roll pan with olive oil cooking spray. Place potatoes in pan and toss with 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Roast potatoes in oven 25 minutes or until fork-tender and beginning to brown, stirring once halfway through roasting.
Meanwhile, rub steak with tarragon and remaining 1/4 teaspoon salt to season both sides. Heat skillet on high. Add 1 teaspoon oil and steak; immediately reduce heat to medium-high and cook 12 minutes for medium, or until desired doneness, turning once. Transfer steak to cutting board. To same skillet, add shallot and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes or until reduced to 1/3 cup.
Cook spinach in microwave as label directs. Thinly slice steak and serve with wine sauce, potatoes, and spinach.
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