Ingredients

The following ingredients have 4 Servings
  • 4 Bavette steaks
  • sirloin flap steaks
  • or hanger steaks (8 ounces each)
  • Kosher salt and pepper
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 2 large shallots or 1 small onion
  • finely chopped
  • 3 cloves garlic
  • chopped
  • 1 tablespoon flour
  • 1 cup half-and-half or whole milk
  • ¾ pound medium-size spinach leaves
  • chopped
  • One 14-ounce can artichoke hearts in water
  • drained and chopped
  • A little freshly grated nutmeg
  • ½ cup grated Parmigiano-Reggiano
  • Juice of ½ lemon (about 2 tablespoons)
  • 6 slices good-quality white bread

Instruction

  • Heat a large cast-iron skillet or griddle pan over medium-high
  • Season the steaks with kosher salt and pepper
  • In a kettle or small pot, bring a few cups of water to a boil
  • In another large skillet, heat 2 tablespoons oil, two turns of the pan, and 1 tablespoon butter over medium-high
  • When the butter melts, add the shallots and garlic
  • Cook, stirring often, until softened, 2 to 3 minutes
  • Whisk in the flour, then the half-and-half
  • Reduce heat to low and keep the sauce warm
  • Line a strainer with a kitchen towel and fill with the spinach
  • Pour the boiling water over the spinach to wilt the leaves
  • Using the kitchen towel, wring out the excess liquid from the spinach
  • Add the spinach and artichokes to the sauce
  • Add the nutmeg, cheese, and lemon juice
  • Add the remaining 1 tablespoon oil, one turn of the pan, to the cast iron skillet
  • Add the steaks
  • Cook, turning occasionally, for about 8 minutes
  • Let rest for about 5 minutes
  • Slice the steaks against the grain
  • Toast the bread and spread with the remaining 2 tablespoons butter
  • Cut the toasted bread from corner to corner
  • Arrange 2 toast points on each plate and top with the sliced steak
  • Top the steak with the creamed spinach and artichokes