Jen Causey
Hands-On Time
40 Mins
Total Time
1 hour
Yield
4

To think that a delicious, flavorful dinner could come together with just five ingredients (in addition to salt, pepper, and olive oil) might make one wonder why cook complicated dishes at all? This is lighter than your average steak and potatoes meal, thanks to bitter greens, which are tossed with a lemony-parmesan vinaigrette. Note that the vinaigrette might taste too tart on it’s own, but when it’s tossed with the crispy potatoes and rich steak, it’s just right. Serve for a special family dinner, date night, or even company.

How to Make It

Step 1

Preheat oven to 450°F. Combine potatoes and 1 tablespoon salt in a medium pot and cover with cold water by 1 inch. Bring to a boil over high. Reduce heat to medium and simmer until potatoes are tender when pierced with a sharp knife, 12 to 15 minutes. Drain potatoes and return them to pot.

Step 2

Pour 1 tablespoon oil on a rimmed baking sheet and scatter potatoes over it. Using a glass or flat-bottomed measuring cup, gently flatten each potato. Turn potatoes to coat in oil and season with ½ teaspoon each salt and pepper. Scatter ¼ cup cheese over potatoes. Bake until golden and crispy, 18 to 20 minutes.

Step 3

Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Season steak with 1 teaspoon salt and ½ teaspoon pepper. Add steak to skillet and cook, turning once, until deeply browned, about 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.

Step 4

Whisk together lemon zest and juice and remaining ¼ cup oil, ¼ cup cheese, and ¼ teaspoon each salt and pepper in a medium bowl. Place greens in a large bowl; drizzle with half of the dressing and toss to coat. Transfer to a platter, top with warm potatoes and steak, and drizzle with remaining dressing.

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Ratings & Reviews

/5
Reviews
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