Have I ever mentioned how much I love making dinner on Sunday? Especially when it’s just Joey & I and I don’t have to work around other people’s schedules or think about what other people like? It’s one of the most relaxing feelings and is usually the time I end up with the most delicious suppers.
After losing most of my Saturday to a headache, I pulled together a 15 minute dinner last night (garlic chicken and gnocchi with the spinach pesto I made last week). Tonight’s dinner only took about 40 minutes to pull together (and most of that is waiting for the potatoes to parboil and cool) and blew away my expectations of a simple Sunday dinner.
Joey’s been working away on his website most of the afternoon, and I’ve been nose deep in the new books that were delivered on Friday (ps – I’m so glad Chapters lets you pay with debit online!). Neither of us really had any energy to put towards dinner, but steak and potatoes doesn’t take a whole lot of effort to begin with.
Pan Seared Steak & Crispy Potatoes
For the steak:
2 250g (1/2lb) strip steaks, about 2cm (3/4in) thick
3-4 sprigs of thyme
2 cloves of garlic, crushed
1 Tbsp olive oil
salt & pepper
1/8 cup butter
1/2 tsp crushed brown mustard seeds
For the Potatoes:
6-8 smallish potatoes, skins scrubbed thoroughly
1/4 cup butter
1 – 2 sprigs of thyme
1/4 cup grated gruyere or other sharp cheese
salt & pepper
Preheat the oven to 400°. Put the scrubbed potatoes in a small pot and cover with water. Boil for 15 – 20 minutes, until they’re fork tender. Drain the potatoes in a strainer & let cool until you can handle them long enough to cut them into chunks.
Meanwhile, on a large sheet tray, spread the thyme, garlic, salt, pepper and about 2 tsp of the olive oil over the steaks and let them marinate at room temperature while the potatoes are boiling. In a small bowl, mix together the mustard seeds & butter for the steak & set aside.
Preheat two skillets to medium high. In the first skillet, add the remaining olive oil and cook the steaks for 3-4 minutes and then flip and put them in the oven to finish, about 6 minutes for medium. Melt the remaining butter in the second skillet with 1 or 2 thyme sprigs. Once the butter has melted & stops frothing, remove the thyme and tip in the potatoes. Toss them until they are well coated in the butter and let them crisp up a bit before flipping them.
Pull the steaks out of the oven and onto a large plate and cover with foil to rest. Take the potatoes off the heat & top with the gruyere. Put them in the oven until the cheese has melted and is starting to brown (this should take about the 10 minutes you need the steak to rest).
Serve the steaks with dollops of the mustard butter on top, the potatoes and a small simple salad (mine was just greens & dressing) on the side.