French Flank Steak with Creamy Mushroom Spinach and Red Wine Sauce

1.Preheat your oven to 400°F (200°C).

2.In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 15 minutes. Drain and set aside.

3.In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the flank steak with salt and pepper, then sear it in the skillet for about 4-5 minutes on each side until browned. Remove the steak from the skillet and let it rest.

4.In the same skillet, add the butter and sliced onions. Sauté until the onions are translucent, about 5 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and tender, about 5-7 minutes.

5.Pour in the red wine, scraping the bottom of the skillet to deglaze. Let it simmer for about 5 minutes until reduced by half.

6.Stir in the heavy cream and let the sauce simmer for another 5 minutes until it thickens slightly. Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.

7.While the sauce is simmering, place the seared flank steak on a baking sheet and roast in the preheated oven for about 10-12 minutes for medium-rare, or until desired doneness. Remove from the oven and let it rest for 5 minutes before slicing against the grain.

8.To serve, place a portion of the creamy mushroom spinach on a plate, add a serving of the diced potatoes, and top with slices of flank steak. Drizzle with any remaining sauce from the skillet.