Preheat the oven to 375 degrees F.
Set a 10-inch saute pan over medium-high heat. Season the steak with the salt and pepper. Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes. Turn the steak over and sear for 5 minutes on each of the other 3 remaining sides. Once seared on all sides, place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.
Remove the steak from the oven and allow to rest for 10 minutes before slicing in half, and slicing each half into strips that run across the grain. Serve with the Creamed Spinach and Potato Gratin.
Creamed Spinach:
Preheat the oven to 400 degrees F. Lightly grease a 4-cup baking dish or ramekin with the butter and set aside.
Place the spinach and enough water to cover the bottom of a large skillet or saute pan over medium heat, cover tightly, and cook, stirring occasionally, until completely wilted, 5 to 7 minutes. Drain in a colander and set aside.
Bring the cream to a low boil in a medium saucepan. Remove from the heat. Whisk the cornstarch and milk in a small bowl until smooth to make a slurry. Add the slurry to the hot cream and return to medium heat, whisking until the mixture thickens and starts to boil, about 1 minute. Add the Parmesan, salt, and pepper and whisk until smooth. Add the cooked spinach and, stirring constantly with a wooden spoon, return to a boil, about 1 minute. Remove from the heat.
Pour the spinach into the prepared baking dish, sprinkle the Cheddar evenly over the top, and bake until the cheese is melted, 5 to 6 minutes. Serve hot.
Yield: 6 to 8 servings
Potato Gratin:
Preheat the oven to 400 degrees F.
In a mixing bowl, whisk the cream and yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper. Sprinkle with 1/8 of the cheese. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of the potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the above process with the remaining ingredients. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes, until golden brown and bubbly on the top. Remove from the oven and cool slightly before serving.
Yield: 6 to 8 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6088.87 Kcal (25493 kJ)
Calories from fat	4375.4 Kcal
		% Daily Value*
Total Fat	486.16g	748%
Cholesterol	2132.4mg	711%
Sodium	5168.07mg	215%
Potassium	8604.23mg	183%
Total Carbs	171.49g	57%
Sugars	6.15g	25%
Dietary Fiber	21.11g	84%
Protein	281.25g	562%
Vitamin C	288.8mg	481%
Iron	39.2mg	218%
Calcium	3534.5mg	353%

Amount Per 100 g
Calories	195.5 Kcal (819 kJ)
Calories from fat	140.49 Kcal
		% Daily Value*
Total Fat	15.61g	748%
Cholesterol	68.47mg	711%
Sodium	165.94mg	215%
Potassium	276.27mg	183%
Total Carbs	5.51g	57%
Sugars	0.2g	25%
Dietary Fiber	0.68g	84%
Protein	9.03g	562%
Vitamin C	9.3mg	481%
Iron	1.3mg	218%
Calcium	113.5mg	353%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

161.5

Points
168

PointsPlus

Good Points

saturated fat free,
sugar free

Bad Points

High in Sodium,
High in Total Fat

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