Categories: Meals
Ingredients
- 4 flat-iron steaks or 4 strip steaks
- Salt and pepper
- 1/3 to 1/2 cup olive oil
- 1 large shallot, roughly chopped
- 2 garlic cloves, 1 clove grated or finely chopped and 1 clove crushed
- 1 cup fresh parsley
- 2 to 3 sprigs fresh rosemary, leaves removed from stems
- A small handful of fresh sage leaves, coarsely chopped
- 1/2 tsp crushed red pepper flakes
- 3 tbsp. Worcestershire
- 8 thinly sliced baby Yukon Gold potatoes
- 4 cups chopped arugula, watercress, and/or escarole
- Freshly grated nutmeg
Directions
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Heat a cast-iron skillet to high heat.
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Season the meat with salt and pepper, drizzle with olive oil, and bring to room temp.
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To a food processor bowl add the shallot, the grated or finely chopped garlic, parsley, rosemary, sage, red pepper flakes, lots of black pepper, a little salt and the Worcestershire plus about 1/4 cup olive oil. Pulse to chop the ingredients into a thick green sauce, then transfer to a bowl.
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Heat 2 tbsp. of the olive oil in a large nonstick skillet over medium heat with the crushed garlic. Remove the garlic and add the potatoes in an even layer, season with salt and pepper and cook to brown, 3 to 4 minutes on the first side. Turn and cook for 3 to 4 minutes more, then add the greens to the pan and season with a little nutmeg. Turn off the heat.
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While the potatoes cook, throw the steaks into the hot skillet and cook for 7 to 8 minutes total for pink centers and up to 12 minutes for medium-well, turning once.
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Serve the steaks with the salsa verde on top and the potato-greens hash on the side.