The extreme heat of the past week put a damper on my family’s appetite (and my desire to cook) but when I came across this recipe I just couldn’t resist. Light and satisfying, and served with some fresh, sweet corn on the cob, it certainly fit the bill during these dog days of summer.
My inspiration for this recipe came from Jonathan Waxman’s Steak Salad. Along with my addition of roasted potatoes, I swapped out the poblano peppers and serrano chilis in the original recipe for yellow bell peppers, and used my own marinade for the steaks.
Marinade:2/3 cup extra virgin olive oil 2 tbsp. Lea & Perrins Worcestershire Sauce 1 tsp. sesame seed oil 2 tbsp. Montreal Steak Seasoning Adobo or salt & pepper
In a small bowl, whisk together the olive oil, Worcestershire sauce, sesame seed oil, and Montreal Steak seasoning. Lightly sprinkle the steaks with adobo or salt & pepper; place steaks in a zipper seal plastic bag and pour marinade over it. Close bag and evenly distribute marinade mixture over steaks; place in refrigerator.
Steak and Potato Salad ingredients:1 yellow bell pepper, seeded and diced 4-5 red potatoes, quartered 10 whole shallots, cut lengthwise 2 tbsp. olive oil 2 tbsp. tomato paste 4 tbsp. red wine vinegar 2 (16-oz. each) NY strip steaks 1/2 pint cherry tomatoes, halved 1 (4-oz.) bag baby arugula Salt & pepper Extra olive oil
Toss potatoes with salt, pepper and olive oil and roast at 400 degrees until tender. Set aside to cool.
Turn oven up to 450 degrees and roast bell pepper until charred, 10 to 15 minutes.
Toss shallots with olive oil and roast until tender, 25 to 30 minutes.
Combine peppers, tomato paste, 2 tbsp. olive oil and vinegar. Add shallots.
Turn oven down to 400 degrees, and roast steaks until medium rare, about 8 to 10 minutes per side.
Let rest for 5 minutes then thinly slice and toss with pepper-shallot mixture, tomatoes, arugula and potatoes.
I almost didn’t get a chance to photograph the final product, my family started serving as soon as the finished dish hit the table! I hope your family enjoys this dish as much as mine did. 🙂
Photos courtesy of mommeetsblog.com