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Seared Steak & Fingerling Potatoes
with Charred Onion & Butter Lettuce Salad
45 MIN
2 Servings
From the Test Kitchen
In this recipe, we're making a trio of gourmet sides worthy of rich, juicy steak. First, we're roasting fingerling potatoes along with wedges of red onion, which develop delicious charred edges in the oven. Then, we're glazing the onion on the stovetop with a bit of verjus to balance its sweetness with tangy flavor. The dish comes together with a salad of butter lettuce, walnuts, and a homemade blue cheese dressing.
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NutritionPER SERVING
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Calories660 Cals (est.)
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ingredients
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step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Peel and quarter the onion. Cut off and discard the root end of the lettuce; carefully separate the leaves. Roughly chop the walnuts.
2
Roast the potatoes & char the onion:
Place the potatoes on a sheet pan; place the onion in a bowl. Drizzle each with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer, cut side down, on 1 side of the sheet pan. Arrange the seasoned onion in a single, even layer on the other side of the sheet pan. Roast, stirring the onion halfway through, 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Make the dressing:
While the potatoes and onion roast, in a bowl, combine the cheese, mustard, crème fraîche, half the verjus, and 1 ½ tablespoons of water. Season with salt and pepper to taste.
4
Cook the steak:
While the potatoes and onion continue to roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board to rest for at least 5 minutes. Carefully drain off and discard any drippings from the pan.
5
Glaze the onion:
To the pan of reserved fond, add the remaining verjus and charred onion. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the onion is coated. Turn off the heat. Season with salt and pepper.
6
Make the salad & plate your dish:
In a large bowl, combine the lettuce and walnuts; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Gently toss to coat. Season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the roasted potatoes, sliced steak, and salad between 2 dishes. Top the steaks with the glazed onion. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Peel and quarter the onion. Cut off and discard the root end of the lettuce; carefully separate the leaves. Roughly chop the walnuts.
2
Roast the potatoes & char the onion:
Place the potatoes on a sheet pan; place the onion in a bowl. Drizzle each with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer, cut side down, on 1 side of the sheet pan. Arrange the seasoned onion in a single, even layer on the other side of the sheet pan. Roast, stirring the onion halfway through, 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Make the dressing:
While the potatoes and onion roast, in a bowl, combine the cheese, mustard, crème fraîche, half the verjus, and 1 ½ tablespoons of water. Season with salt and pepper to taste.
4
Cook the steak:
While the potatoes and onion continue to roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board to rest for at least 5 minutes. Carefully drain off and discard any drippings from the pan.
5
Glaze the onion:
To the pan of reserved fond, add the remaining verjus and charred onion. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the onion is coated. Turn off the heat. Season with salt and pepper.
6
Make the salad & plate your dish:
In a large bowl, combine the lettuce and walnuts; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Gently toss to coat. Season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the roasted potatoes, sliced steak, and salad between 2 dishes. Top the steaks with the glazed onion. Enjoy!
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