1. Remove your steak from the refrigerator and allow it to sit out for a few minutes until it comes to room temperature.
2. Wash your potatoes, place them in a steamer, cover, and steam for approximately 30 minutes, or until fork-tender. The cook time will vary based on the size of your potatoes. I would say that mine were medium sized.
3. Once you have your potatoes in the steamer, cut up your mushrooms and onions and place them in a skillet with 2 Tbsp of butter. You’ll be cooking them slowly over medium-low heat for 35 minutes without allowing the onions to brown. This will result in sweet, caramelized onions.
4. While the potatoes and onions are cooking, baste your steak with 2 tsp olive oil and sprinkle with salt and pepper. My directions have you cooking 4 oz of steak per person. I chose this because it’s a healthier serving size, but if you’re having company, you might consider 6-8 oz per person. Coat the frying pan with 1/2 tsp olive oil and heat over medium-high heat for 1 to 2 minutes. For cooking steak I prefer an uncoated pan because I find that I can get a better sear.
5. I used sirloin for this recipe, which is a cheaper, but tougher piece of meat. Because of this, it’s particularly important not to overcook the steak. I would shoot for medium rare to medium depending on your doneness preferences. The cooking time will vary slightly based on the size of your steak. I cooked mine for 2 minutes on the first side, flipped it, and cooked it an additional minute. The best test for doneness is touch (which takes a little practice). If you make a fist and touch that fatty area between your thumb and index finger, that’s what your steak should feel like. Soft, but a little firm. I know this is vague, but if you cook a few steaks and practice using this method you might have a few screw ups, but you’ll learn, and then you’ll be the steak master! After you’re done cooking the steak, remove it from the pan and allow it to rest on a cutting board while you prep your potatoes.
6. Once your potatoes are fork-tender, remove them from the steamer, then peel them.
7. Next, smash the purple potatoes up pretty with a fork.
8. By this time your onions and mushrooms should be done cooking. Remove them from the heat and mix in 2 cups of baby spinach and salt and pepper. This will wilt the spinach, which will result in tender, non-slimy spinach.
9. In a small bowl, gently mix together the sour cream, blue cheese crumbles, and dijon for your sauce.
10. Top the potatoes with the veg, then the steak, and then serve the blue cheese sauce on the side. Now it’s date time!