Seared Steaks & Salsa Verde with Fingerling Potatoes, Asparagus, & Radishes

Seared Steaks & Salsa Verde

with Fingerling Potatoes, Asparagus, & Radishes

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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This recipe balances rich seared steaks with a few bright and seasonal accents. A delicately crunchy sauté of radishes and asparagus comes together with tender roasted fingerlings, a perfect springtime accompaniment. To top our steaks, we're making an Italian-inspired salsa verde—an aromatic, briny condiment of garlic paste, parsley, capers, lemon, and olive oil.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the ends of the radishes; quarter lengthwise. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in a single, even layer, cut side down. Roast 14 to 16 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Cook the steaks:
3 Cook the steaks:

While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 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. Loosely cover the cooked steaks with aluminum foil and let rest for at least 5 minutes.

Cook & finish the vegetables:
4 Cook & finish the vegetables:

While the steaks rest, add the radishes to the pan of reserved fond and season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until slightly softened. Add the asparagus and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and softened. Add up to half the garlic paste and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Stir in the roasted potatoes and the juice of 2 lemon wedges.

Make the salsa verde:
5 Make the salsa verde:

While the vegetables cook, in a medium bowl, combine the parsley, capers, the juice of the remaining lemon wedges, and as much of the remaining garlic paste as you'd like. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the finished vegetables and sliced steaks between 2 dishes. Top the steaks with the salsa verde. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the ends of the radishes; quarter lengthwise. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in a single, even layer, cut side down. Roast 14 to 16 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Roast the potatoes:
Cook the steaks:
3 Cook the steaks:

While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 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. Loosely cover the cooked steaks with aluminum foil and let rest for at least 5 minutes.

4 Cook & finish the vegetables:

While the steaks rest, add the radishes to the pan of reserved fond and season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until slightly softened. Add the asparagus and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and softened. Add up to half the garlic paste and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Stir in the roasted potatoes and the juice of 2 lemon wedges.

Cook & finish the vegetables:
Make the salsa verde:
5 Make the salsa verde:

While the vegetables cook, in a medium bowl, combine the parsley, capers, the juice of the remaining lemon wedges, and as much of the remaining garlic paste as you'd like. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.

6 Finish & plate your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the finished vegetables and sliced steaks between 2 dishes. Top the steaks with the salsa verde. Enjoy!