Cowboy Steaks with Herby Potatoes and Grilled Broccolini
- Level: Intermediate
- Total: 1 hr 25 min (includes resting time)
- Active: 1 hr 5 min
- Yield: 4 servings
- Level: Intermediate
- Total: 1 hr 25 min (includes resting time)
- Active: 1 hr 5 min
- Yield: 4 servings
Ingredients
Herby Potatoes:
Broccolini:
Directions
- Preheat the oven to 425 degrees F.
- Combine the ancho chile powder, paprika, black pepper, chili powder, cumin and garlic powder in a small bowl. Generously sprinkle all sides of the steaks with the salt, then with the spice rub.
- Heat a large cast-iron pan over high heat until smoking, then add enough canola oil to coat the bottom of the pan. Add the steak to the pan and press down the steak evenly, ensuring that the whole surface is touching the pan for an even sear. Cook for 3 to 4 minutes until a deep brown crust has formed, adding more oil if needed, then flip and cook for a further 3 minutes.
- Add the butter and garlic to the pan and let the butter melt, then use a large spoon to baste the steak with the butter. Add the thyme bundle on top of the steak and continue to baste with the butter for another 3 minutes or until the steak is deep golden brown on both sides.
- Transfer the pan to the oven and bake for 12 to 15 minutes, or until the internal temperature reaches 135 degrees F.
- Baste once more, then transfer the steak to a separate plate. Pour the buttery juices over the steak and set aside to rest for 10 minutes.
- For the herby potatoes: Add the potatoes to a pan of cold, generously salted water and bring to a boil. Cook the potatoes until fork-tender, 20 to 25 minutes. Drain the potatoes and cut in half lengthways.
- Heat a large sauté pan over medium-high heat and add the canola and olive oil. Add the potatoes, cut side down, to the pan, allowing the potatoes to fry in the oil for 3 to 4 minutes until browned. Toss the potatoes, and cook for another 4 to 5 minutes. Season with salt and pepper, then add the butter and let melt. Add the garlic and fry until lightly colored, tossing regularly.
- Remove from the heat, then add the lemon juice, parsley, dill and tarragon. Toss to combine, then set aside to cool. Garnish with the Parmesan just before serving.
- For the broccolini: Bring a large saucepan of water to a boil with the salt. Blanch the broccolini until it turns bright green and tender, about 2 minutes. Remove from the water and transfer to an ice bath for 30 seconds. Remove the broccolini from the ice bath and pat dry.
- Preheat a grill pan over high heat. Drizzle the broccolini with the olive oil and sprinkle with salt, the black pepper and granulated garlic.
- Brush the grill pan lightly with oil and place the broccolini in. the grill pan. Cook until charred and tender, 7 to 8 minutes, turning periodically. Taste and adjust the seasoning as needed. Finish with the lemon juice.
- To serve, remove the bone from the steak, then slice the meat into 1/2-inch slices on the bias against the grain. Serve with the herby potatoes and broccolini and finish with a drizzle of olive oil.
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