This is a sort of modern California riff on the steakhouse classic of steak with maître d’hôtel butter served with spinach. While a baked potato or frites might be what comes to mind as a starch, I’d go for Pommes Anna instead. The recipe calls for a hanger steak- there is one per animal and it has a strip of gristle running down the center that must be cut away (ask the butcher to do it) – which has a wonderful “beefy” flavor. However, if you like meat cooked more well done, this is not the cut for you. Anything past medium and the steak is chewy as wet saddle leather. Other cuts that are flavorful and off the beaten path include flap, chuck eye, and flatiron. The last is a steak that is flavorful like a chuck steak, but has the tenderness of filet, except for a strip of gristle running through the middle. Cut it out after you have cooked it or you end up cutting the steak into tiny bits that cook too fast. Be sure you use a hot flame or pan so the meat chars a bit, as that flavor is part of the overall appeal.