Steak and Gnocchi Hash

Ingredients:

For the marinade:
1 Skirt or Flank Steak
1/4 cup Olive Oil
1 clove Garlic, minced
1 tsp Oregano
1 tsp Parsley
1 tbsp Worcestershire
1 tsp Dijon Mustard
Salt and Pepper to taste

For the sauce:
3/4 cup Balsamic Vinegar
2/3 cup Ketchup
1/4 cup Honey
1 Shallot, sliced
2 tbsp Worcestershire
1 tbsp Dijon Mustard
1 tsp Brown Sugar
Salt and Pepper
2 tbsp Butter

For the gnocchi:
1 pound of Gnocchi
1/4 cup Arugula
1 tbsp Butter

Instructions:

In a large bowl, place the steak, along with the olive oil, garlic, parsley, oregano, Dijon, Worcestershire, salt, and pepper. Cover and marinate in the fridge for 2 hours.

In a small pot, add the balsamic, ketchup, honey, shallot, Worcestershire, Dijon, brown sugar, salt, and pepper. Simmer until thickened, about 20 minutes. Add the butter and set aside.

Sear the steak on both sides, until the temperature of your preference. Boil the gnocchi for a few minutes until they float.

In a small saucepan, add the butter, gnocchi, and arugula. Cook until gnocchi is lightly browned.

To plate, add the gnocchi and arugula, followed by the steak. Drizzle the sauce around it. Enjoy!