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
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.