Skirt steak with potatoes and mushrooms

Ingredients:

• 450 g potatoes, cut into 2.5 cm pieces.
• 1 skirt steak weighing 600 g, cut into 4 pieces
• 3 tablespoons extra-virgin olive oil
• 1 large shallot, thinly sliced
• 1 package (280 g) baby spinach (about 8 cups)
• 1 tbsp unsalted butter
• 220 g brown mushrooms (cremini), cut into 4 pieces
• 1/3 cup dry white wine

Preparation:

1. Preheat the oven to broil. Place the potatoes in a medium saucepan and cover with water to a depth of 2.5 cm; season with salt. Bring to a boil and cook until the potatoes begin to soften, about 5 minutes. Drain and set aside. Season the steak with salt and pepper and set aside.
2. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half the shallots and cook, stirring, until slightly softened, about 2 minutes. Add the spinach and sprinkle with 1/2 teaspoon salt and a few turns of the black peppercorns. Cook, stirring, until the spinach wilts and the liquid has evaporated, about 3 minutes. Transfer to a bowl and set aside.
3. Wipe out the skillet, add 1 tablespoon of olive oil, and heat over medium-high heat. Add the steak and cook until crispy, about 4 minutes per side. Transfer to a plate and let rest.
4. Drain all the fat from the skillet. Melt the butter in the skillet. Add the mushrooms and cook, stirring occasionally, until wilted, about 3 minutes. Add the remaining shallots, potatoes, wine, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Drizzle with the remaining 1 tablespoon olive oil. Grill in the oven until golden brown, about 8 minutes.
5. Mix the spinach with the potatoes. Slice the steak against the grain and serve with the vegetables.