We had never heard of it so we seasoned it with salt and pepper and threw it in a hot pan. What came out was one of the most tender steaks we’ve ever had. Twice-cooked potatoes and crunchy flat leaf spinach transform what was a meat and potatoes plate into a modern weeknight supper. Cook, relax and enjoy!
What you’ll need:
1 lb fingerling potatoes 2 scallions 2 Tbsp red wine vinegar 2 tsp prepared horseradish 1 tsp Dijon mustard 2 edge of eye steaks (12 oz total, ¾-inch thick) 2-3 oz flat leaf spinach coarse salt olive oil freshly ground black pepper
medium pot rimmed baking sheet large skillet
- Boil potatoes
Preheat oven to 450°F. Place potatoes and 1 tablespoon salt in a medium pot and add cold water to cover by 1 inch. Bring to a boil and cook until potatoes are tender, 15–18 minutes; drain and return to pot to dry.
- Make dressing
Trim roots from scallions and thinly slice. Place in a large bowl and whisk in vinegar, horseradish, Dijon, 2 tablespoons oil and ¼ teaspoon salt; season with pepper.
- Roast potatoes
Coat a rimmed baking sheet with 3 tablespoons oil. Add potatoes, ½ teaspoon salt and toss to combine. Using the bottom of a glass, press down on each potato to flatten slightly, then turn to coat in oil. Roast until golden and crispy, 10–15 minutes.
- Cook steak
Heat 2 teaspoons oil in a large skillet over medium-high. Season steak with 1 teaspoon salt and lots of pepper. Cook, turning once, until deeply browned, 2–3 minutes per side. Transfer steak to a board to rest and remove skillet from heat.
- Warm vinaigrette
Add vinaigrette to hot skillet and stir, scraping up any browned bits from bottom of skillet, until evenly incorporated.
Divide steak, potatoes and spinach between plates and drizzle warm vinaigrette over everything. Enjoy!