Steak Florentine

• 1 pound Your Favorite Dried Pasta
• 1 pound Flank Steak
• 1 package (10 Oz. Package) Frozen Spinach, Thawed And Drained
• 1 package (about 6 Oz. Package) Portabella Mushrooms, Sliced
• 1/2 cups Diced Roma Tomatoes
• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Flour
• 1 cup Milk
• 2 cups Good Quality Cheese; I Use Shredded Romano

1. Begin by boiling water for pasta.
2. Add salt and pasta and cook according to directions on the package.
3. Next, season steak with salt and pepper and cook in a hot skillet, about 5-7 minutes per side.
4. Set aside when finished.
5. While steak is cooking, saute mushrooms in unsalted butter with salt and pepper.
6. Set aside when finished.
7. Melt butter in the pan over medium-high heat and add flour, stirring until light brown.
8. Reduce heat and slowly add milk; whisking constantly.
9. Let simmer on low, stirring constantly, until thick.
10. Add cheese and stir until melted.
11. While its simmering, cut steak against the grain into strips.
12. Once cheese is incorporated and sauce is the consistency you like (add pasta water if it gets too thick), add in the mushrooms, spinach (as much as you like), and tomatoes.
13. Drain pasta and assemble dishes.
14. Start with pasta, add some steak, and then the sauce!

pasta, frozen spinach, mushrooms, tomatoes, butter, flour, milk, quality cheese

Taken from tastykitchen.com/recipes/main-courses/steak-florentine/ (may not work)