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
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.
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.
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.
Place potatoes mixture on platter. Carve steak into thin slices; arrange over potato and spinach mixture. Spoon sauce over steak.
Nutrition information per serving: 368 Calories; 153 kcal Calories from fat; 17 g Total Fat; 7 g Saturated Fat; 7 g Monounsaturated Fat; 85 mg Cholesterol; 504 mg Sodium; 22 g Total Carbohydrate; 3.3 g Dietary Fiber; 27 g Protein; 5.1 mg Iron; 5 mg Niacin; 0.6 mg Vitamin B6; 5.2 mcg Vitamin B12; 8.4 mg Zinc; 34.7 mcg Selenium; 118.8 mg Choline;