Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb 7.99
• Frieda's Squash Delicata 1 lb 1.49
• Spinach 1 ct 2.69
• Kroger® Sliced Baby Bella Mushrooms 8 oz 3.99
• Shallots 1 small shallot 4.49
• Fresh Organic Lemon - Each 1/2 lemon 1.69
• Simple Truth Organic® Rosemary 1 teaspoon, chopped 2.79
• Garlic 2 cloves 1.50
• olive oil 2 tablespoons
• butter 1 tablespoon
• red wine vinegar 1 teaspoon
• kosher salt to taste
• black pepper to taste

Instructions

1. Preheat the oven to 425°F. Halve 1 pound delicata squash lengthwise, scrape out the seeds, and slice into 1/2-inch half-moons. Toss with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon chopped rosemary. Spread on a sheet pan and roast, turning once, until browned and tender, 22 to 28 minutes.
2. While the squash roasts, pat dry 1 pound flank steak. Season generously on both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let it sit at room temperature while you prep the rest.
3. Thinly slice 8 ounces baby bella mushrooms, mince 2 garlic cloves, and finely slice 1 small shallot. Wash and dry the spinach if needed. Cut 1/2 lemon for juice.
4. Heat a heavy skillet or grill pan over high heat until very hot. Add 1 tablespoon olive oil. Sear the 1 pound flank steak for about 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Transfer to a board to rest at least 8 minutes before slicing.
5. Reduce the pan to medium. Add 1 tablespoon butter, the sliced shallot, and the 8 ounces mushrooms. Cook 5 to 6 minutes until the mushrooms brown well. Add 2 minced garlic cloves and cook 30 seconds.
6. Add the spinach a handful at a time to the mushroom pan and toss until just wilted, about 1 to 2 minutes. Season with a pinch of salt, black pepper, 1 teaspoon red wine vinegar, and a squeeze of juice from 1/2 lemon to brighten the richness.
7. Slice the rested flank steak thinly across the grain. If you like, return the sliced steak briefly to the pan juices to gloss it.
8. For plating, spoon the warm mushroom-spinach mixture onto one side of each plate. Arrange the roasted delicata squash in a loose arc for color. Fan the sliced flank steak over the vegetables, showing off the rosy center. Spoon any pan juices over the beef and finish with a few tiny rosemary leaves or extra black pepper.