|2 servings||calories per servings 970||protein serving 81 g||carbs per serving 23 g||total fat per serving 60 g|
There’s a simple reason that steak and potatoes are both a classic comfort combo and a special-occasion go-to: They’re both satisfying and delicious! Scallion butter is bold and rich, adding an interesting zing to beautifully seared, grass-fed beef strip steak. Scallions also flavor the decadent potato gratin, which is laced with melty Gruyere cheese, while lemony arugula on the side brightens up the dish. Whether you’re treating yourself or celebrating something special, this recipe is sure to be a hit.
|Nutrition Facts||/ Per Serving|
|Total Fat||60 g|
|Saturated Fat||26 g|
|Trans Fat||0 g|
|Total Carbohydrates||23 g|
|Dietary Fiber||3 g|
Heat oven to 400° F. Grease provided baking pan with 1/2 teaspoon cooking oil.
MISE EN PLACE
Trim and finely chop green onion, keeping whites and greens seperate.
Halve lemon, and juice 1 half. Measure 1 teaspoon juice (save the remainder for another use).
Pick thyme leaves.
In a small bowl, mash butter with a fork to soften. Add 1/4 teaspoon Steak & Brisket Seasoning, 2 teaspoons onion greens and 2 teaspoons onion whites, and mix well. Cover and refrigerate.
Season steaks on all sides with remaining Steak & Brisket Seasoning, and let stand at room temperature while gratin bakes.
In a small saucepan, combine half-and-half, remaining green onion greens and whites, thyme, 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.
Working with one at a time, use a vegetable slicer or sharp knife to cut potatoes into even rounds that are 1/8-inch thick. Add to saucepan, and spoon half-and-half mixture over each potato to prevent darkening.
• When all potatoes are in saucepan, place over medium heat, and bring to a simmer. Transfer potatoes to prepared baking pan. Slowly pour liquid evenly over potatoes, letting it seep down into them. Sprinkle with cheese.
• Bake until browned on top, bubbly around edges, and tender when pierced with tip of knife, about 25 minutes.
Remove from oven, and let rest while steaks cook.
• Heat a large, heavy skillet (preferably cast-iron) over high heat. Add 1 teaspoon cooking oil, and gently swirl pan to coat bottom. When oil shimmers, add steaks (or cook 1 at a time.)
• Cook without disturbing 3 minutes. Flip with tongs, and sear 3 minutes more for medium-rare. (Cook 1 minute longer per side for medium or 2 minutes longer for medium-well.)
• In a bowl, dress greens with 1 teaspoon olive oil and lemon juice. Season as desired with kosher salt and pepper.
• Transfer steaks to dinner plates. Dot with green onion butter.
• Let rest 5 minutes before serving with potato gratin and salad. Enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...