Hanger Steak with “Creamed” Spinach
& Lemon-Butter Purple Potatoes
This recipe was inspired by classic steak house fare of meat, potatoes, and creamy spinach. By searing the steak and using the same pan to finish the potatoes, the prize browned layer of “fond,” or caramelized bits of beef left in the pan can add rich flavor to the potatoes. The creamy consistency of the spinach doesn’t come from milk or cream the way restaurants make it, but a little bit of Parmesan cheese.
- 8 Baby Purple Potatoes
- 1 Bunch Chives
- 6 Ounces Spinach
- 2 Cloves Garlic
- 2 Tablespoons Butter
- 1 Lemon
- 2 Hanger Steaks
- 2 Tablespoons Parmesan Cheese
- 1 Pinch Red Pepper Flakes
Prepare your ingredients:
Heat a small pot of salted water to boiling on high. Wash and dry the potatoes, chives, and spinach. Cut the potatoes into bitesized pieces. Finely chop the chives. Peel and slice the garlic.
Start the spinach & potatoes:
In a large pan, heat a little olive oil on medium until hot. Add the spinach and season with salt and pepper. Cook 2 minutes, stirring until it wilts completely, then remove from the pan and drain well. When the water boils, add the potatoes. Boil 5 to 7 minutes or until tender when pierced with a fork; drain and set aside.
Cook the steak:
Pat the steak dry with paper towels, then season with salt and pepper. Wipe out the pan and heat a little olive oil on high until hot. Add the steak and cook 4 to 6 minutes per side, or until it reaches your desired doneness. Transfer to a plate to rest.
Finish the potatoes:
While the steak rests, return the same pan to medium heat. Add the potatoes and half the butter; toss to coat. Add a few squeezes of lemon juice, then remove from the heat and stir in most of the chives (reserve some for garnish). Season with salt and pepper to taste.
Finish the spinach:
Finely chop the drained spinach. In the same pan, melt the remaining butter over medium heat. Add the garlic, red pepper flakes, and the spinach. Cook about 30 seconds, then add the Parmesan cheese. Stir until it becomes creamy. Season with salt and pepper to taste.
Plate your dish:
Slice the steak, if you like, and divide it between 2 plates. Serve with the potatoes and spinach. Garnish with the remaining chives and lemon wedges. Enjoy!