Conceived by food blogger Isabel Reis Laessig, this roasted potato and skillet-cooked steak platter is dressed with a spicy chorizo sauce before serving. Bring on the heat!

  • 50 to 60 minutes
  • Makes 4 servings.
  • Entrée

Portuguese Flat Iron Steaks


  • 2 beef Flat Iron Steaks (about 8 ounces each)
  • 1 pound baby red-skinned potatoes, quartered
  • 2 teaspoons garlic powder, divided
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1 bag (5 to 6 ounces) baby spinach leaves
  • 2 tablespoons minced dried chorizo
  • 1/2 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 1 tablespoon butter


  1. Preheat oven to 425°F. Place potatoes in large bowl; generously coat potatoes with nonstick cooking spray. Add 1 teaspoon garlic powder, salt and paprika; toss to coat. Arrange single layer on rimmed baking pan. Roast in 425°F oven for 25 minutes. Remove from oven. Add spinach to pan; toss with potatoes. Roast 5 minutes or until spinach begins to wilt.

    Cook's Tip: For easy cleanup, line baking pan with aluminum foil.
  2. Meanwhile, season steaks with remaining 1 teaspoon garlic powder and black pepper. Generously spray large nonstick skillet . Preheat skillet over medium heat. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks from skillet; keep warm.

    Cook's Tip: You may need to cut Flat Iron steaks in half if your steak is greater than 8 ounces.
  3. In same skillet, add chorizo; cook and stir until crisp. Add wine, lemon juice and red pepper; cook 2 minutes or until sauce is reduced by half. Add butter and any juices from steak. Season with salt and pepper, as desired.

  4. Place potatoes mixture on platter. Carve steak into thin slices; arrange over potato and spinach mixture. Spoon sauce over steak.

Related Recipes