Flatiron Steaks With Cheesy, Tangy Mashed Potatoes

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
955
FAT
99%
CHOL
104%
SOD
35%

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Ingredients for 4 servings

4 large baking potatoes, peeled and cut into chunks

Salt and pepper

1/3-1/2 cup milk or half-and-half

8 ounces ripe Taleggio, Camembert or Brie cheese, cut into chunks

2 pounds 1-inch-thick flatiron steak, cut into 4 portions

Extra virgin olive oil (EVOO),for drizzling

2 tablespoons butter

1 large shallot, finely chopped

1 tablespoon tomato paste

1 teaspoon paprika

1 tablespoon flour

1 cup beef stock

1/3 cup flat leaf parsley (a generous handful), finely chopped

2 tablespoons drained capers or 5-6 caper berries, halved

1 tablespoon Worcestershire sauce

1 bunch arugula (3-4 cups)

Juice of 1/2 lemon

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