Pan-Fried Steak, Rosemary Potatoes, and Tomato Relish

Cook, Mains, Recipes, Weeknight Dinner

Pan-Fried Steak, Rosemary Potatoes, and Tomato Relish

Here, thin slices of steak are served over potatoes flavored with fresh rosemary, then topped with barely warmed fresh tomatoes. Steam the potatoes while you put together the ingredients for the relish, then crush the potatoes and keep them warm in a covered frying pan while cooking the meat.

 

Pan-Fried Steak, Rosemary Potatoes, and Tomato Relish

 

2 New York strip steaks (12 oz./375 g. each)

Kosher salt and freshly ground pepper

1 1/2 Tbs. minced fresh rosemary

1 1/2 Tbs. extra-virgin olive oil, plus more as needed

12 oz. (375 g.) cherry or plum tomatoes, halved or diced

1/3 cup (1/2 oz./15 g.) minced fresh basil

3 Tbs. minced red onion

1 1/2 tsp. balsamic vinegar

Smashed Potatoes with Herbs (below), using 2 Tbs. rosemary

 

Place the steaks on a plate and season generously with salt and pepper. Press the rosemary into each side of each steak. Brush with olive oil. Let stand while preparing the relish.

 

In a small bowl, combine the tomatoes, basil, onion, vinegar and 1 1/2 tablespoons oil. Season to taste with salt and pepper.

 

Warm a heavy large frying pan over high heat. Add the steaks and cook as desired, 3-4 minutes on each side for medium-rare. Transfer the steaks to a cutting board. Add the tomato mixture to the frying pan and cook until just heated through, stirring up any browned bits, about 1 minute.

 

Slice the steaks across the grain and divide among 4 warmed plates. Spoon the tomato relish over the top. Spoon the smashed potatoes alongside and serve right away. Serves 4.

 

Smashed Potatoes with Herbs

 

1 1/2 lb. (750 g.) yukon gold potatoes, unpeeled, cut into 1/2-3/4 inch (12 mm.-2 cm.) pieces

3 Tbs. extra-virgin olive oil

About 1/2 cup (4 fl. oz./125 g.) chicken broth

2-4 Tbs. minced fresh herbs or green onions

Kosher salt and freshly ground black pepper

 

Steam the potatoes over simmering water until very tender, 15-19 minutes.

 

In a large nonstick frying pan over low heat, warm the oil. Add the potatoes. Using a wooden spoon, smash the potatoes coarsely, adjusting their texture as necessary with the broth. Mix in the herbs. Season to taste with salt and pepper and serve right away.

 

Williams-Sonoma Weeknight Gluten-Free CookbookFind more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.

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