Ingredients
For the onions:
3 tablespoons butter
4 medium onions, sliced
Salt and pepper
2 tablespoons flour
1 bottle dark beer, such as Guinness
1 tablespoon Worcestershire sauce
1 cup beef stock
For the potatoes:
2 pounds potatoes
Whole milk or half-and-half, for mashing
2 tablespoons Dijon mustard
Salt and pepper
Grated nutmeg
1 small bundle farm spinach, stemmed and chopped
For the steak:
4 flat-iron steaks or 2 pounds flank steak
Salt and pepper
Oil, for drizzling
Directions
Heat the butter over medium heat. Add the onions and season with salt and pepper. Cook to very sweet and caramel in color, 25-30 minutes. Add the flour and stir for 1 minute; add the beer, Worcestershire and stock. Reduce the heat and gently thicken the gravy, 10-15 minutes more.
While the onions cook, peel and chop up the potatoes. Place them in a large saucepot, cover with water and bring to a boil. Salt the water and cook the potatoes to tender. Drain and return them to the hot pot. Mash with the milk or half-and-half, mustard, salt, pepper and a little nutmeg, to taste. Mash the spinach into the potatoes to wilt.
While the gravy thickens, cook the steaks for 8-10 minutes on a hot griddle or in a cast iron skillet over medium-high heat.
Slice the steaks and arrange them on plates with the mashed potatoes and spinach alongside. Top everything with the Drunken Onion Gravy.
