- 2 boxes chopped organic frozen spinach (10 ounces each)
- 4 flatiron steaks (6-8 ounces each), at room temperature
- Coarse salt and pepper
- 4 tablespoons EVOO, divided, plus more for coating
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup ketchup
- 1/2 cup beef stock
- About 1/4 cup Worcestershire sauce
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons dark brown sugar
- A small handful of dried porcini mushrooms (3-4 tablespoons)
- 8 plum tomatoes
- A few sprigs of fresh thyme, leaves chopped
- 1 cup heavy cream
- A few tablespoons of grated onion
- 1 package Boursin cheese (5.4 ounces)
- A few grates of nutmeg
Thaw the spinach in the microwave, then wring dry in a clean towel.
Pre-heat a griddle or cast iron skillet over medium-high heat.
Season the steaks with salt and pepper and coat with some EVOO. Cook, turning once, for 10 minutes for medium-rare doneness. Transfer to a cutting board and let rest for 10 minutes; thinly slice.
Meanwhile, in a small saucepan, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Stir in the shallot and garlic for 2 minutes; season with a little salt and lots of pepper. Add the ketchup, beef stock, Worcestershire sauce, vinegar, brown sugar and porcinis. Bring to a boil, then lower the heat and simmer for 20 minutes. Puree the mixture in a blender.
Pre-heat the oven to 500°F.
Halve the tomatoes and toss with the remaining 2 tablespoons EVOO and the thyme. Place the tomatoes cut-side down on a baking sheet and roast until slumped and the skins are charred, 20-25 minutes.
Add the cream to a medium size saucepan. Add the onion and bring to a low bubble. Stir in the cheese to melt. Add the spinach; season with the nutmeg, salt and pepper. Lower the heat to low until you are ready to serve.
Top the steaks with the sauce and serve with the tomatoes and spinach. (For an alternative presentation, fan out the steaks.)