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
Equipment:
medium pot
rimmed baking sheet
large skillet
Recipe steps:
- 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.
- Serve
Divide steak, potatoes and spinach between plates and drizzle warm vinaigrette over everything. Enjoy!
