MAKES 6 SERVINGS
4 tablespoons extra-virgin olive oil, divided 2 medium russet potatoes, peeled and coarsely grated, preferably using the grating disk of a food processor Kosher salt and ground black pepper 1 medium shallot, minced 1 tablespoon white wine vinegar 2 tablespoons dry white wine 2 teaspoons dried tarragon 6 ounces
2 medium russet potatoes, peeled and coarsely grated, preferably using the grating disk of a food processor
Kosher salt and ground black pepper
1 medium shallot, minced
1 tablespoon white wine vinegar
2 tablespoons dry white wine
2 teaspoons dried tarragon
6 ounces1/3 -less fat cream cheese (Neufchatel)1
1/2 pounds flank steak, trimmed of any visible fat1
1/2 pounds baby spinach leaves 2 cloves garlic, minced 2 teaspoons chopped fresh tarragon
2 cloves garlic, minced
2 teaspoons chopped fresh tarragon
In a large nonstick skillet over medium-high, heat 1 tablespoon of the oil. Add the grated potatoes, pressing them down with a spatula, then reduce the heat to medium and cook until golden brown on the bottom, 10 to 12 minutes. Remove the skillet from the heat. Set a large dinner plate over the skillet, then invert to transfer the potatoes, browned side up, onto the plate.
Return the skillet to the heat and add another 1/2 tablespoon of oil. Slide the potatoes back into the skillet, browned side up. Cook until golden brown on the second side, about another 10 minutes. Season with salt and pepper, then transfer to a sheet pan and place in the oven to keep warm.
Meanwhile, in a small saucepan over medium-high, combine the shallot, vinegar, white wine, tarragon, a hefty pinch of salt and a few grinds of pepper. Bring to a boil, then reduce heat to simmer. Cook gently until reduced to about 1 tablespoon. Add the cream cheese, 1 tablespoon at a time, whisking each until incorporated. Whisk in 2 tablespoons water, then set aside.
Wipe out the skillet, add 1 tablespoon of the remaining oil and heat it over medium-high. Pat the steak dry, sprinkle it on both sides with salt and pepper, then add it to the skillet. Cook the steak to desired doneness, 4 to 5 minutes per side for medium rare, then transfer it to a platter, cover it loosely with foil and let it rest for 5 minutes.
While the steak is resting, add a tablespoon of the oil to the skillet and reduce the heat to medium. Add the spinach in 4 batches, adding more as each batch cooks down slightly. Add the remaining 1/2 tablespoon of oil after the first 2 batches of spinach. Cook until the spinach is just wilted, then add the garlic and salt and pepper to taste. Cook for another minute, then keep warm on low heat.
Remove the potato pancake from the oven and cut it into 6 wedges. Slice the steak thinly at an angle against the grain. Add the juices from the resting steak to the sauce along with the fresh tarragon, and additional water, if necessary, to reach the desired consistency. Warm the sauce over medium heat just until hot.
Transfer a potato wedge, a mound of spinach and some of the steak to each of 6 serving plates. Drizzle the sauce over each portion of steak and serve immediately.
Sara Moulton, AP