Grilled Steak with Sundried-Tomato Butter
+ strawberry arugula salad and hasselback potatoes
Our balsamic vinaigrette gets extended over steak and a light strawberry arugula salad. The funnest part of this dish are the cute hasselback potatoes. They require just a bit of extra work but are definitely worth it for the looks and extra texture.
Smarts: Potatoes can take a long time to cook. That's why we take a shortcut with the microwave.
Smarts: Potatoes can take a long time to cook. That's why we take a shortcut with the microwave.
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Proteins
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Ingredients
Grilled Steak with Sundried-Tomato Butter:
- New York Strip Steak - 1 lb ((Or use flank or strip))
- Butter - 1 1/2 Tbsp
- Sundried tomatoes in oil - 1 Tbsp
- New potatoes - 1 1/2 lbs , hasselbacked
- Cooking oil - for brushing on grill grates
- Salt - to taste
- Pepper - to taste
Strawberry Arugula Salad:
- Strawberries - 1 pint , sliced
- Arugula - 5 oz
- Homemade balsamic vinaigrette - 3 Tbsp ((Ingredients listed separately))
Balsamic Vinaigrette:
- Balsamic vinegar - 2 1/2 Tbsp
- Dijon mustard - 2 tsp
- Jam or jelly - 2 tsp ((Any fruit jam will work))
- Mild-flavored oil - 1/4 cup ((Like grapeseed, avocado, vegetable))
Prep
- Make balsamic vinaigrette - If you didn’t already make the vinaigrette for last night’s dinner, mix together balsamic, Dijon, and jam. Whisk in oil until you get a smooth sauce. (Can be done up to 5 days ahead)
- Steak - Season with salt and pepper. Tenderize with a fork. Should be done 1 day ahead. Take steak out of fridge 30 minutes before cooking.
- Compound butter - If not made from yesterday, slice butter and set it out at room temperature for ~15 minutes. Chop sun-dried tomatoes into butter. (Can be done up to 3 days ahead)
- Potatoes / Strawberries - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Place potatoes in a microwave-safe dish. Fill with ½” (1.25 cm) of water, cover with a wet paper towel and microwave for 5 to 6 minutes, until potatoes are tender. This will make the grilling (or roasting) process much, much quicker.
- Brush potatoes with some oil and sprinkle with salt and pepper.
- For potatoes & steak on an outdoor grill: Preheat grill to 500F (260C) degrees. The potatoes can start to cook even as grill is preheating. Once grill hits 500F (260C), dip a paper towel into oil, and using tongs, rub paper towel against your grill grates. Add steak to hot oiled grill grates and grill steak for ~2 minutes on each side, keeping the lid closed between flipping. For medium-rare (135F (57C) degrees), you can take the steak off at this point and let it rest; for medium (140F (60C) degrees), cook with lid closed for another 2 to 3 minutes; for well-done (150 degrees), cook for another 5 to 6 minutes. If the potatoes haven’t gotten golden and crispy when steak’s done, just close lid and leave them. Remaining cooking time depends on how long you cooked the steak for but anywhere between 5 to 15 minutes.
- For potatoes in oven: Preheat oven to 425F (218C) degrees. Roast potatoes for 20 to 25 minutes until brown and crispy.
- For steak on stovetop: Heat a grill pan or skillet over medium-high heat. Add oil and then steak to heated oil. Sear on each side for ~3 minutes. For medium-rare (135F (37C) degrees), you can take the steak off at this point and let it rest; for medium (140F (60C) degrees), lower heat to medium, cover with foil and cook for another 2 to 3 minutes; for well-done (150F (65C) degrees), cook for another 5 to 6 minutes.
- Divide compound butter across steak and hot potatoes. Toss half of balsamic vinaigrette with arugula and strawberries for salad and use the remainder to drizzle over steak.
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