NYC-Style Flat Iron Steak With Baked Potato

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature

Pierce your red potato[es] a few times with a fork, then add to a heatproof bowl and cook in the microwave for 10 min or until softened

Preheat the grill to high

Chop your chives finely

Peel and finely chop (or grate) your garlic

Wash your spinach and shake off any excess water

Pat your flat iron steak[s] dry with kitchen paper, then drizzle them with vegetable oil and season with a pinch of salt on both sides

Once softened, slice your cooked red potato[es] in half, carefully scoop out the flesh (make sure not to break the skins) and add to the bowl, reserve the potato skins

Add your soured cream, smoked sea salt flakes, half the chopped garlic (you'll use the rest later!) and most of your grated Italian hard cheese (save the rest for garnish!) to the bowl

Add most of the chopped chives (save the rest for garnish!) with a pinch of salt and pepper and a splash of milk and give everything a good mix up – this is your baked potato filling

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once very hot, add the seasoned steak[s] to the pan

For rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side

Whilst the steak[s] is cooking, fill the reserved potato skins with the baked potato filling and add the filled potatoes to a baking tray

Top with the remaining grated Italian hard cheese

Put under the grill for 9-10 min or until golden brown – these are your stuffed baked potatoes

Boil half a kettle

Once the steak[s] is cooked, transfer to a plate to rest and reserve the pan

Add a knob of butter to the reserved pan, off the heat

Combine your gravy base with 125ml [200ml] [250ml] boiled water and give everything a good mix up, then add to the pan with your cracked black pepper

Cook over a medium heat for 2-3 min, stirring regularly, or until thickened, and add any resting juices from the steak[s] – this is your black pepper sauce

Whilst the sauce is cooking and steak resting, heat a separate large, wide-based pan (preferably non-stick) with a knob of butter over a medium-high heat

Once hot, add the spinach with the remaining garlic and a pinch of salt and pepper and cook for 2-3 min or until wilted – this is your garlic spinach

Slice the rested steak[s] finely on a clean board