Grilled Steaks with Spinach and Mushrooms

For the potatoes: Rinse the potatoes and boil (peeled or unpeeled) in a pot of salted water until knife-tender, about 20 minutes. Drain the potatoes. Put back in the warm pot and allow the moisture to evaporate.

For the mushrooms and spinach: Wipe the mushrooms with a damp paper towel and cut in half. Rinse the spinach and spin dry. Peel and finely chop the shallot. Heat the oil in a skillet. Add the shallots and cook until translucent. Add the mushrooms and cook, while stirring, for 1-2 minutes. Stir in the tomatoes and spinach, and cook until warmed through. Season with salt, pepper, nutmeg and paprika to taste.

For the steaks: Rinse the steaks, pat dry and season with salt and pepper to taste. Heat the oil in a grill pan. Sear the steaks until golden, about 2 minutes per side. Be sure to turn the steaks to create a cross-hatch grill pattern. Cook over low heat until desired doneness, about 2-6 minutes depending on steak's thickness. Remove from pan and let rest for a few minutes.

For the potatoes: Cut the potatoes in half. In a bowl, toss the potatoes with melted butter, and lemon juice, salt and herbs to taste.