Makes 4 steaks, 8 cakes
Total time: 50 minutes
- 4 cups russet potatoes, peeled, cubed
- 1/4 cup whole milk
- 2 T. unsalted butter
- 2 cups fresh spinach, sauteed
- 2 T. onion, grated
- 1 egg, beaten
- 2 T. all-purpose flour
- 1 t. baking powder
- Salt and pepper to taste
- 4 T. olive oil, divided
- 4 sirloin steaks, seasoned with salt and pepper (6 oz. each)
Preheat grill to medium-high; preheat oven to 300°.
Cook potatoes in a saucepan of salted water until tender, 10–12 minutes. Drain, return potatoes to pan, and dry briefly over medium heat, stirring constantly. Mash potatoes with milk and butter.
Off heat, stir in spinach, onion, egg, flour, baking powder, salt, and pepper. Heat 2 T. oil in a nonstick skillet over medium, then drop potato mixture in oil by 1/4-cup measures. Saute on both sides until golden, about 2 minutes per side. Transfer to a paper towel-lined baking sheet and keep warm in oven until ready to serve. Fry remaining potato mixture in the same manner in remaining 2 T. oil.
Grill steaks to desired doneness, 3–4 minutes per side for medium-rare; remove from grill and let rest 5 minutes. Serve steaks topped with a slice of tomato butter and potato cakes.
Per steak with 2 potato cakes: 576 calories; 51% calories from fat; 33g total fat; 32g carb.;280mg sodium; 4g fiber; 36g protein
Buttered Steak with Potato Cakes
Before mashing the drained potatoes, dry them out briefly so the cakes aren’t waterlogged.