At a Glance
- Potato Type: Purple
- Prep Method: null
- Special Requests: Gluten Free
- Cuisine: American
- Yield: 4
- Ready Time:
Recipe By: United States Potato Board
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Ingredients
- 1 pound small purple potatoes
- Olive oil
- 1 pound flat iron steak
- 1 tablespoon blackening spice*
- 2 cups Vidalia onions, sliced
- 4 teaspoons garlic, chopped
- Salt and pepper to taste
- 1 1/2 pounds spinach, stemmed and washed
- 1 cup (4 ounces) crumbled bleu cheese*
- Bleu cheese dressing (optional)*
Preparation
Simmer potatoes until tender, drain and cool. Cut potatoes in half. Brush cut sides with oil; grill over gas or charcoal until grill marks form. Coat steak with blackening spice. In large skillet, heat 1 teaspoon oil; sear steak on both sides to desired doneness. Remove steak from pan and let rest. Wipe out pan, heat 2 teaspoons oil. Add onions and garlic; season with salt and pepper. Sauté until soft, but not browned. Add spinach and sauté just until spinach starts to wilt. Mound spinach on 4 plates, dividing it equally. Carve steak into thin slices; arrange on top of spinach. Top with potatoes and sprinkle with bleu cheese. Serve with bleu cheese dressing on the side, if desired.
Calories: 554 Fat: 25g Cholesterol: 72mg Sodium: 952mg Fiber: 7g Protein: 45g
