Ready in about half an hour if you cook the potatoes slowly, this is a good “pantry staples” meal which can be varied or dressed up according to preference. It also scales easily for a solo dinner, a couple, or a family.
Key points:
- Let the steak warm to room temperature. If in a hurry, use water- if the steak came sealed, immerse it. Otherwise, use a ziploc bag.
- Dry and then salt the steak before cooking. The process of browning is called the ‘Maillard’ reaction. If the steak is wet, all of the cooking heat will boil the wetness instead of caramelizing the meat.
Recipe
Steak
Let the steak warm to room temperature. Dry it, as aggressively as necessary: if you have a lot of time, let it sit on a cookie rack over a tray or paper towels. If you’re in a hurry, use kitchen towels or paper towels, squeezing lightly if necessary.
Wam the grill to a very high temperature or use the broil setting on an oven.
Salt the steak generously and let it rest for a few minutes. There should be no visible meat juices but the salt crystals will probably become translucent beads on the surface of the steak.
Grill the steak to desired doneness, only for a few minutes on each side, less if it’s thin.
Potatoes and Shallots
Shallots are like onions but add a subtle elegance. As for onionis, they store well in a cool, dry environment, so keeping a few around is highly recommended.
Add enough olive oil to mostly coat the bottom of the frying pan. Halve some very small or young waxy potatoes (yukon gold, red, or similar). Remove the outer layer of the shallots. Slice them into thin disks.
Warm up the pan at very low heat. Swirl the olive oil around to thoroughly coat the pan. Place the shallot disks, flat, and the potato pieces, flat sides down, in the pan. Sprinkle a favorite herb over the potatoes and shallots. Rosemary or thyme are good choices (a few pinches). Cover it and cook slowly at very low heat. There should be some good steaming going on after a few minutes. If the steak finishes early, let the steak rest for a few minutes and turn up the heat on the potatoes. If the steaming stops, add a teaspoonful or two of water and cover again. Check the potatoes to make sure they don’t burn on the bottom. You can slide them around or stir.
Serve and enjoy!
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