Steak Out: Drunken Onion Gravy Over Sliced Steak with Mashed Potatoes and Spinach

by Rachael Ray Show Staff 10:00 PM, December 20, 2010

Aired December 20, 2010

Serves Serves 4
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-n-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 steaks
Salt and pepper
Oil, for drizzling

Heat butter over medium heat. Add onions and season with salt and pepper. Cook to very sweet and caramel in color, 25-30 minutes. Add flour and stir 1 minute; add beer, Worcestershire and stock. Reduce heat and gently thicken gravy, 10-15 minutes more.

While onions cook, peel and chop up potatoes. Place them in a large saucepot, cover with water and bring to a boil. Salt water and cook potatoes to tender. Drain and return them to the hot pot. Mash with milk or half-n-half, mustard, salt, pepper and a little nutmeg, to taste. Mash spinach into potatoes to wilt.

While gravy thickens, cook steaks 8-10 minutes on a hot griddle or in a cast-iron skillet over medium-high heat.

Slice steaks and arrange on plates with mashed potatoes and spinach alongside. Top everything with the Drunken Onion Gravy.