Balsamic-Glazed Steak Tips with Roasted Fingerling Potatoes and Creamed Spinach Recipe

Ingredients

• 3 tablespoons Earth Balance soy-free buttery spread, at room temperature
• 2 teaspoons minced fresh rosemary
• Kosher salt
• 1½ pounds top sirloin steak, cut into 2-inch chunks
• Freshly ground pepper
• 1 tablespoon olive oil
• 2 tablespoons minced shallot
• ¼ cup balsamic vinegar
• 1 teaspoon honey

1. Combine the buttery spread with the minced rosemary and a big pinch of kosher salt. Mix well with a spoon until completely blended. Scoop out onto a piece of plastic wrap and roll into a cylinder. Chill in the freezer for 20 minutes.
2. Meanwhile, pat the steak tips dry and season with kosher salt and freshly ground pepper.
3. Heat the olive oil in a large skillet over medium-high heat until just about to smoke. Add the steak tips and cook for 5 to 6 minutes, until browned on all sides. Transfer to a plate and tent loosely with aluminum foil.
4. Reduce the heat to medium and add the shallot to the skillet. Cook, stirring, for 1 to 2 minutes, until tender and starting to brown. Add the balsamic vinegar and honey. Increase the heat to medium-high and simmer for 3 to 4 minutes, until reduced by half. Return the steak tips to the pan, along with any juices that have accumulated on the plate, turning them in the glaze. Serve with the Roasted Fingerling Potatoes and Creamed Spinach alongside, topped with a little pat of the compound “butter.”
Roasted Fingerling Potatoes
5. Ingredients:
   • 1 pound fingerling potatoes
   • 2 tablespoons olive oil
   • ¼ teaspoon kosher salt
   • 2 teaspoons chopped fresh rosemary
   • 4 cloves garlic, finely minced or pressed
   Directions:
   1. Preheat the oven to 425°F. Combine all the ingredients in a bowl, tossing well to coat
   2. Transfer to a small baking dish or roasting pan, using a rubber spatula to scrape out all of the olive oil and seasonings onto the potatoes.
   3. Roast for 25 minutes, until golden brown, tossing a couple of times.
Creamed Spinach
6. Ingredients:
   • 2 tablespoons olive oil
   • ½ cup diced yellow onion
   • 2 tablespoons superfine brown rice flour
   • 1¼ cups rice milk, warmed
   • 1 pound fresh baby spinach
   • Big pinch of ground nutmeg
   • Freshly ground pepper
   • ¼ teaspoon salt
   • ¼ cup shredded Daiya vegan cheddar
   Directions:
   1. In a medium-size pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 6 minutes, until starting to brown.
   2. Add the brown rice flour and cook for 2 minutes, stirring constantly, until golden and aromatic. Add the warm rice milk, stirring constantly. Bring to a simmer; reduce the heat to medium-low and cook for 5 minutes to thicken up a bit, stirring often.
   3. Meanwhile, bring a large pot of water to a boil and steam or blanch the spinach until just wilted and dark green, about 3 minutes. Transfer to a colander, run under cold water to stop the cooking, and squeeze out any excess liquid. Pulse in a food processor until coarsely chopped, about 15 pulses, or chop coarsely by hand.
   4. Add a big pinch of nutmeg to the rice milk mixture, along with a few turns of pepper and the salt. Add the vegan cheddar and cook, stirring often, for 2 minutes, until the cheese is starting to melt. Add the chopped spinach and cook until heated through and creamy, about 2 minutes more. Serve hot!