Deep Stir: Meat and Potatoes

Making this meal is all about timing.  First, about two hours before dinner, set your steak out to rest until it reaches room temperature.  After the steak has been resting for an hour, you’ll want to start slicing, boiling and roasting the potatoes.  When the potatoes are in the oven, mix up the asparagus and set aside on a sheet pan.  In the final 30 minutes, when the potatoes are roasting and the asparagus is ready to go in, start your steak to allow time to rest.  It’s a lot of work, but the results are spectacular – rivaling your favorite steak house.

New York Strip Steak (adapted from Martha Stewart)

1 NY strip steak, 1 to 1 1/2-inches thick
Canola oil to coat pan
2 tablespoons of butter
2 garlic cloves, whole
4 sprigs of rosemary
Kosher salt and ground black pepper

1) Bring steak to room temperature.

2) Heat a 10-12 inch cast iron skillet on the stovetop over high heat, add canola oil and bring up to temperature. Season the steak on both sides generously with salt and pepper.

3) Immediately place the steak in the middle of hot, dry pan. Cook steaks until a dark-brown crust forms on the bottom, about 3 minutes on the first side. Flip over the steak with tongs and cook for 3 minutes on the other side.

4) Toss in 2 tablespoons of butter, 2 whole, peeled cloves of garlic and 4 sprigs of rosemary.  Carefully tip the pan and spoon the melted, flavor-infused butter over the steak for another 1 1/2 minutes as the steak continues to cook.  (Total cooking time of 7 1/2 minutes for medium rare on a very thick cut steak).

4) Remove steak from pan and place on a cutting board to rest for 5 minutes. Serve whole or sliced.

Roasted Potatoes (adapted from Jamie Oliver)

12-15 small or medium sized new potatoes, sliced 1/2 inch thick
Olive oil
6 springs of rosemary
2 cloves of garlic, minced
Salt and pepper to taste

1)  Pre-heat the oven to 375 degrees F. As your slicing, put the potatoes directly into a large pot of cold water.  When all of the potatoes are sliced, add salt to the water and bring to a boil for 5 minutes.

2)  Drain your potatoes into a colander and toss well.  Pour your potatoes back into the large pot and set the pot on the turned off burner (this will help to dry the potatoes). Add the olive oil, minced garlic, rosemary sprigs, salt and pepper and stir to combine.

3)  Pour the potatoes and seasonings onto a large, foil-lined baking tray.

4)  Roast in oven for about 20 minutes, then toss.  Continue roasting for another 20 minutes until golden and crispy.

Roasted Asparagus with Parmesan Cheese (lightly adapted from Ina Garten)

1 large bunch of fresh asparagus
2 tablespoons olive oil
1 clove of garlic, minced
Salt and pepper
1/2 cup freshly grated Parmesan

1) Preheat the oven to 375 degrees F (or if you’re making the potatoes, the oven will already be at temp). Trim the woody ends off the asparagus spears, and lay them in a single layer on a sheet pan.  Drizzle with olive oil, add minced garlic, salt and pepper and toss until well coated.

2) Roast for 15 to 20 minutes, until tender (if you’re making the potatoes, when you toss your potatoes, put the tray of asparagus in the oven).

3) Sprinkle with the parmesan and return to the oven 1-2 minutes until cheese is melted.

Spring is here, so hurry and cook this up before it’s too warm to turn on the oven!

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