Grilled Flank Steak with Horseradish Mashed Potatoes, Creamed Spinach & Bordelaise Sauce

 By: The Food Hunter

You can't go wrong with this winning combination of flavors in the recipe below. Though there are several components they are each fairly easy to make and come together for a winning combination of flavors. This is a must-have for any home cook's arsenal.

Grilled Flank Steak with Horseradish Mashed Potatoes, Creamed Spinach & Bordelaise Sauce
(adapted from the New Brooklyn Cookbook)

 
For the Bordelaise sauce
2 tablespoons canola oil
1 small carrot, peeled and cut into ¼-inch dice (about ¼ cup)
4 celery stalks, cut into 1/4 inch dice (about 1½ cups)
1 Spanish onion, peeled and cut into ¼-inch dice (about 2 cups)
6 garlic cloves, thinly sliced
2 cups dry red wine
4 cups low sodium beef stock
1 fresh thyme sprig
1 bay leaf
6 whole black peppercorns
Kosher salt

In a saucepan, heat the oil over medium heat. Add in the carrot, celery, onion, and garlic. Cook for 15 minutes, stirring occasionally.  Add the wine and cook down until almost all is gone. This will take about 20 minutes. Add in the stock, thyme, bay leaf, and peppercorns. Bring to a boil, then reduce the heat down so that it’s simmering. Cook it for about an hour, until it’s thick enough to coat the back of a spoon. Turn off the heat.

Place a fine-mesh strainer on top another sauce pan and pour the mixture into the strainer. Mash the vegetables up with the back of a spoon.

For the horseradish mashed potatoes
1½ pounds russet or Idaho potatoes, peeled and cut into 1-inch pieces
2 tablespoons unsalted butter, diced
½ cup heavy cream
½ cup whole milk
1 tablespoon creme fraiche
2 tablespoons prepared horseradish
Kosher salt and freshly ground black pepper


Put the potatoes in a large pot and cover with cold water and some salt. Bring to a boil, lower heat and simmer for about 12 mins until potatoes are fork tender.

Add butter, cream, and milk in a small sauce pan and cook over medium-low heat.

Drain the potatoes. Pass them through a ricer if you have one and into a bowl that you can eventually place over hot water on the stove (metal or ceramic will work). If you don’t have a ricer, get out the mixer. Slowly add the warm butter/cream/milk into the potatoes. Stir happily but not aggressively. Slap in the creme fraiche and horseradish. Stir lightly. Salt and pepper until you’re pleased with yourself.

Get out another saucepan (the one that you cooked the bordelaise in will work here, even if you don’t want to clean it). Add in a couple of inches of water. Place it over the heat to simmer, placing the mashed potato bowl on top to keep them warm.


For the creamed spinach
2 tablespoons unsalted butter, divided
1 shallot, peeled and finely diced
1 pound fresh baby spinach, washed and drained
½ cup milk
⅓ cup heavy cream
1 tablespoon all-purpose flour
Kosher salt
Pinch of cayenne
Pinch of freshly grated nutmeg



Melt 1 tablespoon of butter in a large saute pan, over medium heat. Add the shallot. Stir until they become soft and translucent, 2 or 3 minutes. Turn the heat up to high and add the spinach. Stir and cook for 3 minutes. Drain spinach into a colander, set it over a bowl, and let it stand for 10 minutes.

In a small pot add milk and heavy cream. Bring to a simmer. Lower the heat and keep it warm.

Melt the remaining tablespoon of butter over medium heat. Add the flour. Whisk it for about 4 minutes. In a slow stream, whisk in the warm milk & cream. Keep whisking for about one minute until it’s thickened. Add in salt, cayenne, and nutmeg according to taste. Add in the spinach. Stir.

For the steak
2 flank/hanger/flat iron steaks, trimmed
 
In a cast iron skillet, over high heat, cook for about 10 minutes total, flipping once. Let the steak rest for 5 minutes. Slicing against the grain, cut the meat in ½-inch-thick pieces.

Reheat the bordelaise over low heat while you plate everything else.

Place a serving of potatoes on your plate. Add some creamed spinach on top. Then some steak slices. Drizzle with bordelaise.