Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak 12 oz $7.99
• Kroger® Whole Baby Bella Mushrooms 8 oz, sliced if large $3.69
• Spinach 1/2 bunch or about 5 oz, roughly chopped $2.69
• Shallots 1 small, thinly sliced $4.49
• Garlic 2 cloves, minced $1.50
• Yukon Gold Potatoes 1 lb, cut into wedges $1.49
• Organic Parsley 2 tablespoons, chopped $1.99
• Kroger® Fresh Lemons Bag 1 teaspoon juice $4.99
• Pantry item: olive oil 2 tablespoons
• Pantry item: butter 1 tablespoon
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Cut 1 pound Yukon Gold potatoes into wedges, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper, then spread on a sheet pan. Roast for 30 to 35 minutes, turning once, until golden and crisp outside and creamy inside.
2. Pat 12 ounces flank steak dry. Rub with 1 teaspoon olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and plenty of black pepper. Let it sit at room temperature while the potatoes start roasting.
3. Slice 8 ounces baby bella mushrooms if needed, thinly slice 1 small shallot, mince 2 garlic cloves, roughly chop about 5 ounces spinach, and chop 2 tablespoons parsley.
4. Heat a heavy skillet over medium-high heat. Add the steak and sear for about 3 to 4 minutes per side for medium-rare to medium depending on thickness. Transfer the steak to a board to rest for at least 8 minutes.
5. Lower the skillet heat to medium. Add 1 tablespoon butter and the sliced shallot. Cook for 1 minute, then add the mushrooms with a pinch of salt. Sauté for 5 to 6 minutes until browned and concentrated. Add the minced garlic for the last 30 seconds.
6. Add the chopped spinach to the mushrooms in batches and cook just until wilted, about 1 to 2 minutes. Add 1 teaspoon lemon juice and half of the chopped parsley. Taste and adjust with salt and pepper.
7. Slice the rested flank steak thinly against the grain. Fan the slices on warm plates. Spoon the mushroom-spinach mixture alongside, then add the roasted potato wedges. Scatter the remaining parsley over the potatoes for color and freshness. Finish with a spoonful of skillet juices over the steak for gloss.