Steak Out: Drunken Onion Gravy over Sliced Steak with Mashed Potatoes and Spinach

Keep this dressed-up steak and potatoes recipe on hand this holiday season. Carmelized onions in a beer sauce give a unique finish the meal.


For the onions:

  • 3 tablespoons butter
  • 4 medium onions, sliced
  • Salt and pepper
  • 2 tablespoons flour
  • 1 bottle dark beer, such as Guinness
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef stock

For the potatoes:

  • 2 pounds potatoes
  • Whole milk or half-and-half, for mashing
  • 2 tablespoons Dijon mustard
  • Salt and pepper
  • Grated nutmeg
  • 1 small bundle farm spinach, stemmed and chopped

For the steak:

  • 4 flat-iron steaks or 2 pounds flank steak
  • Salt and pepper
  • Oil, for drizzling


Heat the butter over medium heat. Add the onions and season with salt and pepper. Cook to very sweet and caramel in color, 25-30 minutes. Add the flour and stir for 1 minute; add the beer, Worcestershire and stock. Reduce the heat and gently thicken the gravy, 10-15 minutes more.

While the onions cook, peel and chop up the potatoes. Place them in a large saucepot, cover with water and bring to a boil. Salt the water and cook the potatoes to tender. Drain and return them to the hot pot. Mash with the milk or half-and-half, mustard, salt, pepper and a little nutmeg, to taste. Mash the spinach into the potatoes to wilt.

While the gravy thickens, cook the steaks for 8-10 minutes on a hot griddle or in a cast iron skillet over medium-high heat.

Slice the steaks and arrange them on plates with the mashed potatoes and spinach alongside. Top everything with the Drunken Onion Gravy.

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