Steakhouse Steak & Potato Fresh Spinach Wraps

FOR THE STEAK

Step 1: Season the steak on both sides with the steak seasoning and salt, and let it marinate at least 1 hour, up to 4 hours. Flank steak can be substituted, but since it is a much thicker cut, I like to let it marinate at least 4 hours up to 8 hours.

Step 2: Sour Cream Sauce ... Mix the sour cream, milk, hot sauce, scallions, and chives together in a small bowl; cover with plastic wrap and refrigerate until ready to serve. This will be your dipping sauce. As I mentioned, add a bit more milk if you like it a bit thinner.

Step 3: Remove the steak from the refrigerator to take the chill off. You don't want to cook a cold steak. Let it rest a good 15-30 minutes before cooking.

FOR THE POTATOES

Step 4: As the steak rests, start the potatoes. I actually use the frozen or the ones in the dairy section; they are all ready to use (par cooked), so it makes this quick and easy. Note: If using the frozen ones - make sure to thaw them. But, you can dice your own if you prefer.

FOR BACON & POTATOES

Step 5: Saute the bacon on medium heat so it renders slowly. I prefer to use a non-stick pan if possible. Once the bacon has rendered and is crisp, transfer to a plate lined with a paper towel to drain. You should have about 1 tablespoon of the bacon drippings left, which is perfect to cook the potatoes in.

Step 6: Add the onions and potatoes to the bacon drippings and cook on medium high heat until the potatoes and onions begin to soften and lightly brown. Then, season with pepper and a pinch of salt. You want to go light on the salt, as the blue cheese you will add is salty. Make sure to press the potatoes down so they get a little crust on them as they cook. You don't them to completely fall apart, but you do want them tender. Remove from the heat to a serving bowl and add the bacon back in, along with the blue cheese crumbles; mix to combine. Cover with foil and set to the side.

Step 7: Note: You could make the potatoes ahead of time, and just reheat. But, wait to add the blue cheese until the potatoes are reheated.

Step 8: Steak ... As the potatoes cook, grill your steak, they take about the same amount of cooking time, especially if you are using skirt steak; as it is very quick cooking. If using a thicker cut, such as flank steak; you may want to start the steak first. I like to grill my steak; but you could use a grill pan indoors, cast iron, stainless; or really anything you have. A heavier pan always works better and will give you a better crust on the steak. Cook on the first side until you get a nice brown crust; then flip. Continue cooking until the steak is done how you like it. I like medium rare. Remove the steak to a cutting board, cover, and let it rest 5-10 minutes before slicing. I use skirt steak, and it takes 10 minutes - TOPS to grill. So, just keep an eye of it.

Step 9: Serve ... I like to serve family style on one large platter. The sliced steak, potatoes, spinach leaves, and dip; and, let everyone make their own. But, you can always make them, and serve already rolled up. Take, some of the blue cheese potatoes and add to the wide end of the spinach leaf, top with a couple of slices of steak and roll up; tucking the sides in as you roll it. Roll like a burrito. Secure with a toothpick. You can also add some of the sour cream dip inside the roll if you want. But, I prefer to have the sour cream sauce on the side, so people can dip. Either way, they are really delicious. ENJOY!

Step 10: I usually serve this as an appetizer or starter course; but, you could easily serve these as a family dinner as well. Add a bowl of soup and some crusty bread for a perfect weeknight dinner.