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Flatiron Steaks with Cheesy, Tangy Mashed Potatoes

Flatiron Steaks with Cheesy, Tangy Mashed Potatoes


  • 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.