Pan-seared flank steak with creamy Parmesan spinach is flavorful and easy to prepare for a weeknight meal. An affordable cut of steak is transformed into a delicious family dinner and paired with a rich spinach-y side. Serve with a beautiful red wine for an impressive holiday meal.

Pairs perfectly with The 90 Day Wine Collection.

INGREDIENTS:

• 1 1/2 pounds flank steak
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground black pepper
• 1/2 small yellow onion, finely chopped
• 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
• 1 1/2 cups milk
• Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
• 1 teaspoon grated lemon zest
• 1 cup freshly grated Parmesan (about 4 ounces)

Heat a large skillet over medium-high heat. Pat the steak dry and brush lightly with olive oil. Season with 1 1/2 teaspoons salt and several grinds of pepper. Cook, turning once halfway, until the steak is deep golden brown on both sides, 8 to 10 minutes total for medium rare. Transfer the steak to a cutting board to rest, about 10 minutes.

Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and cook, stirring, until incorporated, about 1 minute. Remove from the heat and gradually whisk in the milk. Return to medium heat and bring to a simmer; simmer, whisking, until slightly thickened, about 2 minutes.

Stir in the spinach, lemon zest, 1/2 cup of the Parmesan and 1/4 cup water. Cook, stirring occasionally, until the sauce is thickened and the spinach is tender, about 10 minutes. Thin with water, if needed. Stir in the remaining 1/2 cup Parmesan and add salt to taste.

Thinly slice the steak and serve with the spinach.

Yield: 4 servings

Active Time: 25 minutes

Total Time: 35 minutes

Ease of preparation: easy

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