T-Bone Steak With Cilantro Chili Sauce and Fingerling Fries

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Photo by Anna Williams
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 746 calories
    • Fat 49 g
    • Sat Fat 16 g
    • Cholesterol 102 mg
    • Sodium 482 mg
    • Protein 41 g
    • Carbohydrate 32 g
    • Sugar 0 g
    • Fiber 3 g
    • Iron 7 mg
    • Calcium 28 mg

Remove the steaks from the refrigerator and let sit at room temperature for 30 minutes. Heat oven to 450° F.

Heat grill or a grill pan to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate or grill pan.

Toss the potatoes with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper on 2 rimmed baking sheets. Roast, tossing once, until golden brown and tender, 15 to 18 minutes.

Ingredients

  1. Check 2 T-bone steaks (3/4 inch thick; about 2 pounds total)
  2. Check 4 tablespoons olive oil, plus more for the grill
  3. Check 1 1/2 pounds fingerling or new potatoes, halved or quartered if large
  4. Check kosher salt and black pepper
  5. Check 1 cup fresh cilantro leaves, chopped
  6. Check 1/2 cup fresh flat-leaf parsley leaves, chopped
  7. Check 1 small clove garlic, chopped
  8. Check 1/2 red serrano or jalapeño chili, chopped
  9. Check 1 tablespoon fresh lemon juice
  10. Check 1/2 teaspoon sweet paprika
  11. Check 1/4 teaspoon ground coriander

Directions

  1. Remove the steaks from the refrigerator and let sit at room temperature for 30 minutes. Heat oven to 450° F.
  2. Heat grill or a grill pan to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate or grill pan.
  3. Toss the potatoes with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper on 2 rimmed baking sheets. Roast, tossing once, until golden brown and tender, 15 to 18 minutes.
  4. Meanwhile, combine the cilantro, parsley, garlic, chili, lemon juice, paprika, coriander, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a small bowl.
  5. Season the steaks with ¼ teaspoon each salt and pepper. Grill, covered, turning once, until an instant-read thermometer registers 130° F, 5 to 7 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain. Serve the steaks topped with the cilantro chili sauce and alongside the potatoes, with extra sauce for dipping.