Steak, Potatoes, and Broccolini with Scallion Sauce
By Jessica RudolphPublished on December 21, 2022
Time
40 minutes
Yield
Serves 4
Ingredients
1½ pounds small red potatoes, unpeeled, halved½ cup plus 1 tablespoon extra-virgin olive oil, divided2 teaspoons table salt, divided1¾ teaspoons pepper, divided1 pound broccolini, trimmed and cut into 1½-inch pieces6 scallions, trimmed2 (1-pound) boneless rib-eye steaks, 1½ to 1¾ inches thick, trimmed2 tablespoons prepared horseradish 2 tablespoons red wine vinegar
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter.
Instructions
- Adjust oven rack to lowest position and heat oven to 425 degrees. Toss potatoes, 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Arrange potatoes cut side down and roast for 10 minutes. Toss broccolini with 2 tablespoons oil and ½ teaspoon salt and scatter over potatoes. Roast until vegetables are tender, 15 to 20 minutes.
- Meanwhile, heat 12-inch cast-iron skillet over medium-high heat for 5 minutes. Cook scallions until charred on both sides, about 5 minutes per side. Transfer scallions to cutting board. Pat steaks dry with paper towels and sprinkle with ¾ teaspoon salt and 1 teaspoon pepper. Add 1 tablespoon oil to skillet and swirl to coat. Add steaks and cook, flipping every 2 minutes, until well browned and registering 120 to 125 degrees (for medium-rare), 10 to 13 minutes. Transfer steaks to cutting board and tent with foil.
- Chop scallions fine, then whisk together with horseradish, vinegar, and remaining ¼ cup oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Slice steaks and serve with scallion sauce and vegetables.
Time
40 minutesYield
Serves 4Ingredients
1½ pounds small red potatoes, unpeeled, halved
½ cup plus 1 tablespoon extra-virgin olive oil, divided
2 teaspoons table salt, divided
1¾ teaspoons pepper, divided
1 pound broccolini, trimmed and cut into 1½-inch pieces
6 scallions, trimmed
2 (1-pound) boneless rib-eye steaks, 1½ to 1¾ inches thick, trimmed
2 tablespoons prepared horseradish
2 tablespoons red wine vinegar
Ingredients
1½ pounds small red potatoes, unpeeled, halved
½ cup plus 1 tablespoon extra-virgin olive oil, divided
2 teaspoons table salt, divided
1¾ teaspoons pepper, divided
1 pound broccolini, trimmed and cut into 1½-inch pieces
6 scallions, trimmed
2 (1-pound) boneless rib-eye steaks, 1½ to 1¾ inches thick, trimmed
2 tablespoons prepared horseradish
2 tablespoons red wine vinegar
Ingredients
1½ pounds small red potatoes, unpeeled, halved
½ cup plus 1 tablespoon extra-virgin olive oil, divided
2 teaspoons table salt, divided
1¾ teaspoons pepper, divided
1 pound broccolini, trimmed and cut into 1½-inch pieces
6 scallions, trimmed
2 (1-pound) boneless rib-eye steaks, 1½ to 1¾ inches thick, trimmed
2 tablespoons prepared horseradish
2 tablespoons red wine vinegar
Why This Recipe Works
Charring scallions in a hot skillet imparted a deeply savory flavor, which paired well with zippy horseradish to dress an otherwise simple meal of steaks with roasted vegetables.
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter.
Instructions
- Adjust oven rack to lowest position and heat oven to 425 degrees. Toss potatoes, 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Arrange potatoes cut side down and roast for 10 minutes. Toss broccolini with 2 tablespoons oil and ½ teaspoon salt and scatter over potatoes. Roast until vegetables are tender, 15 to 20 minutes.
- Meanwhile, heat 12-inch cast-iron skillet over medium-high heat for 5 minutes. Cook scallions until charred on both sides, about 5 minutes per side. Transfer scallions to cutting board. Pat steaks dry with paper towels and sprinkle with ¾ teaspoon salt and 1 teaspoon pepper. Add 1 tablespoon oil to skillet and swirl to coat. Add steaks and cook, flipping every 2 minutes, until well browned and registering 120 to 125 degrees (for medium-rare), 10 to 13 minutes. Transfer steaks to cutting board and tent with foil.
- Chop scallions fine, then whisk together with horseradish, vinegar, and remaining ¼ cup oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Slice steaks and serve with scallion sauce and vegetables.
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