4 large baking potatoes, peeled and cut into chunks
Salt and pepper
1/3-1/2 cup milk or half-and-half
8 ounces ripe Taleggio, Camembert or Brie cheese, cut into chunks
2 pounds 1-inch-thick flatiron steak, cut into 4 portions
Extra virgin olive oil (EVOO),for drizzling
2 tablespoons butter
1 large shallot, finely chopped
1 tablespoon tomato paste
1 teaspoon paprika
1 tablespoon flour
1 cup beef stock
1/3 cup flat leaf parsley (a generous handful), finely chopped
2 tablespoons drained capers or 5-6 caper berries, halved
1 tablespoon Worcestershire sauce
1 bunch arugula (3-4 cups)
Juice of 1/2 lemon
In a medium size pot, add the potatoes and enough water to cover them. Bring to a boil, add salt and cook until tender, 12-15 minutes. Drain, return the potatoes to the pot and mash with enough milk for your desired consistency. Mash in the cheese; season with salt and pepper.
Heat a cast iron skillet over medium heat until hot. Drizzle the steaks with EVOO, add to the pan and cook for 8 minutes for medium-rare doneness; season with salt and pepper.
In a small skillet, melt the butter over medium heat. Add the shallot and cook for 2 minutes. Add the tomato paste and paprika and cook for 1 minute. Whisk in the flour for 1 minute, then whisk in the beef broth. Stir in the parsley, capers and Worcestershire sauce. Remove from the heat; season with pepper.
Dress the arugula with the lemon juice, a little EVOO, salt and pepper.
Top the steaks with the gravy and greens. Serve with the potatoes.