Flat Iron Steak with Creamy Greens

(Serves 4)


  • 4 flat iron steaks
  • 2 pounds spinach
  • 4 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1 onion, thinly sliced
  • 2 Tablespoons bouillon
  • 1 Tablespoon flour
  • 3/4 cup 2% or whole milk
  • 1 Tablespoon Dijon mustard
  • Salt and pepper
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons cornstarch

Directions for Creamy Greens:

  1. Thinly slice the onion
  2. Add 2 Tablespoons butter to a large skillet
  3. Add the onions, mustard, and the bouillon
  4. Cook on medium heat until onion turns translucent
  5. Add in the milk and sprinkle flour over the mixture and continue stirring until the flour dissolves, and the mixture is thick.
  6. Bring 4 quarts of water to a boil
  7. Add in the spinach and allow to blanch until tender
  8. Immediately remove spinach from the boiling water and transfer to a colander
  9. Douse spinach in cold water
  10. Add spinach to the large skillet, and stir until spinach is coated in the sauce
  11. Transfer to a serving bowl

Directions for Flat Iron Steaks:

  1. Let steaks sit out for 30 minutes in order to reach room temperature
  2. Generously season with kosher salt and pepper
  3. After seasoning, coat in light layer of cornstarch
  4. Heat 2 Tablespoons butter and 2 Tablespoons of olive oil over high heat
  5. Cook 2 minutes per side for rarer steaks, longer for medium rare or well-done steaks

Plate steaks with creamy greens!