Harvest Fresh mashed Sweet Potatoes, Sautéed Spinach and Caramelized Shallots Served with Grilled Flat Iron Steak

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Servings 4

Prep. Time 30 minutes

Cooking Time 45 minutes

    Mashed Sweet Potatoes and Potatoes: Peel and dice potatoes and place in a saucepan covered with cold water and 1 TBS salt, bring to a boil and cook till tender, drain, set aside and let potatoes dry in pan. Add ¼ cup at a time heavy cream and 2 -3 TBS butter, salt to taste

    Caramelized Shallots: Melt 3 TBS butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat, Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown, Add the vinegar, salt, and pepper and toss well. Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste and serve hot.

    Grilled Flat Iron Steak: Season steak with dry rub and 1 TBS olive oil or seasoning of choice, Heat a grill or griddle pan until hot, grill steak approx 5 – 7 minutes per side, take off heat and cover loosely with foil and let steak rest 10 minutes, Once done cut steak on a diagonal in slices (plank slices).

    Sautéed Spinach: Heat 1 TBS olive oil in fry pan, add chopped garlic and ginger and cook for 1 minute until fragrant, add handfuls of spinach until wilted and green about 3 minutes, set aside.

    Mound potatoes on plate, place spinach on top of potatoes, add sliced steak and reserved juices, top with caramelized shallots