A fresh way to enjoy a comforting meat-and-potatoes supper.
The finishing touch is a drizzle with a zippy Dijon vinaigrette powered by a secret ingredientanchovies.
Ingredients
12oz.baby gold potatoes(about 12 potatoes)
1(about 1 1/4-lb.
Credit:Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn
), optional
2garliccloves, finely chopped (2 tsp.)
Add 3 tablespoons water, and cover with a lid or plate.
Microwave on HIGH until potatoes are tender when pierced with a fork, 4 to 5 minutes.
Uncover and let cool slightly, 6 to 8 minutes.
Heat a large cast-iron skillet over medium-high until it starts to smoke.
Flip and cook, undisturbed, 2 more minutes.
Reduce heat to medium.
Add to drippings in skillet, and sprinkle with 1/4 teaspoon of the salt.
Gradually whisk in olive oil until smooth and combined.
Whisk in chopped anchovies (if desired) and garlic.
Transfer salad to a large platter.
Slice steak against the grain, and place it and potatoes evenly on top of salad.
Drizzle with 2 tablespoons dressing, and serve with remaining dressing on the side, if desired.
