Steak Frites, Creamy Shallot Sauce, and Sautéed Spinach

We are experimenting with other meal-kit services and this was our first meal by Plated.

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Two thumbs up. Nice recipe cards with clear instructions and photos. Their website is very user friendly as is their mobile app.

The meal was VERY delicious and there was lots to eat.

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Ingredients:

  • 2 russet potatoes
  • 6 ounces baby spinach
  • 2 cloves garlic
  • 1 lemon
  • 1 shallot
  • 14 ounces skirt steak
  • 1/4 cup white wine
  • 1 tablespoon spicy mustard
  • 1 teaspoon horseradish
  • 1/4 cup reduced-fat sour cream

Prep:

  • Preheat the oven to 450° F.
  • Wash and dry the fresh produce.
  • Halve the potato lengthwise. Cut lengthwise again into 1/4-inch slices, then cut into 1/4-inch sticks. (We used only one potato because they were so large and after prepping them, there were plenty of fries for two.)
  • Thinly slice garlic.
  • Halve the lemon.
  • Peel shallot and thinly slice.
  • Rinse steak and pat dry with paper towel.

Toss the fries with olive oil, salt and pepper. Arrange in a single layer and bake until crisp on outside and tender, 20-25 minutes.

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Heat 1/2 tablespoon olive oil in a large pan over medium high heat. Season the steak with salt and pepper. When the oil is shimmering, add steak and sear until browned on outside and medium rare, 2-3 minutes per side. Remove and set aside to rest for about 5 minutes.

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Time to make the sauce. Add shallot to pan from steak over medium heat and cook, scraping up bits from bottom of pan, until soft, about 3 minutes. Add white wine and cook until reduced slightly, about 30 seconds.

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Add mustard, horseradish, and sour cream and cook, stirring, until warmed through, about 1 minute more. Taste and add salt and pepper as needed. Transfer to a bowl and set aside.

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Wipe pan from sauce clean with a damp paper towel. Add 1 tablespoon olive oil over medium heat. When oil is shimmering, add garlic and cook until fragrant, 1-2 minutes. Add spinach and 1 squeeze lemon juice and sauté until wilted, 1-2 minutes.

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Cut steak against the grain into 1/4-inch slices. Spoon sauce over steak.  Beautiful.

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Delicious and approximately 600 calories per serving. The steak was very tender and the creamy shallot sauce is a new favorite.

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Tags: , , ,

Categories: Beef/Pork

2 Comments on “Steak Frites, Creamy Shallot Sauce, and Sautéed Spinach”

  1. Thursday, November 19, 2015 at 9:19 am #

    UHHH, I’m definitely trying that sauce idea! And how cool is it that this new company you’re using includes a small container of wine! I can’t tell you how many folks I know that don’t keep wine in their homes. Not like it sticks around very long at our house 😉 but…

    • Thursday, November 19, 2015 at 3:33 pm #

      The sauce was da bomb!! We loved it. I’m glad they included the wine because we had just finished the last of the white wine in the house.

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