While there are many answers, one of them is, simply, Sauce. This recipe includes a super fast, super easy pan sauce that works with just about anything seared in a skillet. Butter, shallots, and a little red wine vinegar make water work for it. Oh, and we amped up some prepared mayonnaise by adding a grated garlic clove for a bistro-worthy dip: good on the fries, better on the steak. Cook, relax and enjoy!
What you’ll need:
2 russet potatoes
1 red bell pepper
1 yellow bell pepper
2 garlic cloves
12 oz flat iron steak
fresh thyme sprigs
1½ Tbsp salted butter
1 small shallot
1 Tbsp red wine vinegar
1 oz mayonnaise
freshly ground black pepper
rimmed baking sheet
Preheat oven to 450°F. Scrub potatoes, pat dry, and cut each into 8 wedges. Halve peppers through the stem and remove seeds and core. Thinly slice one garlic clove and shallot. Finely grate remaining garlic clove into a small bowl; add mayonnaise and stir to combine.
Toss potatoes and peppers with 3 tablespoons olive oil on a rimmed baking sheet. Season with salt and pepper and arrange potatoes in a single layer and peppers cut-side up. Sprinkle peppers with the sliced garlic. Roast until tender, 20–25 minutes.
Preheat broiler and continue to cook vegetables until potatoes are golden brown and peppers are lightly charred, about 5 minutes more.
Season steak on both sides with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add steaks and cook, undisturbed, until golden, about 3 minutes. Flip and cook until browned, about 2 minutes.
Add thyme sprigs and butter to skillet and cook, swirling pan, until melted. Tilt skillet toward you so butter pools at the edge. Use a large spoon to baste the steak with butter until it turns deep golden brown, about 1 minute more. Transfer steak to a board to rest.
Add shallot to skillet and cook until softened, 2 minutes. Add ⅓ cup water and simmer until slightly thickened. Stir in vinegar and season with salt and pepper. Slice steak and spoon sauce over top. Serve with peppers, oven fries and garlicky mayo.