Habanero-Parmesan Crusted Steak with Peri Peri Potatoes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 884
- Total Fat
- 65
- Saturated Fat
- 24
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 51
- Cholesterol
- 170
- Sodium
- 952
- Total: 1 hr 15 min
- Active: 30 min
Ingredients
Peri Peri Potatoes:
Kosher salt and freshly ground black pepper
1 1/2 pounds baby potatoes
3 cloves garlic
2 bay leaves
2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons dried parsley
2 teaspoons smoked paprika
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons oregano
1 1/2 teaspoons onion powder
1/4 teaspoon cayenne pepper
Steaks:
1/2 cup grated Parmesan
3 tablespoons mayonnaise
1 tablespoon your favorite steak seasoning (I like Würtzspott King of Meat)
4 cloves garlic, minced
1 habanero pepper, minced
4 rib eye steaks, at room temperature
Kosher salt and freshly ground black pepper
Directions
Special equipment:
a mortar and pestle- For the peri peri potatoes: Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil. Add the potatoes and blanch until just beginning to get tender, about 3 minutes. Remove from the water, then cut in half and place in a large cast-iron pan or sheet tray, cut side down.
- In a mortar and pestle, grind together the garlic, bay leaves and apple cider vinegar, then add the oil, parsley, paprika, granulated garlic, oregano, onion powder, cayenne, good pinch of salt and a few grinds of black pepper. Mix to combine.
- Drizzle the mixture over the potatoes, then roast for 25 to 30 minutes, until golden brown and cooked through.
- For the steaks: In a mortar and pestle, mix the Parmesan, mayo, steak seasoning, garlic and habanero to form a paste.
- Preheat a grill for cooking at medium-high heat.
- Sprinkle the steaks with salt and pepper on both sides, then grill to 10 degrees under the desired temperature.
- Top the steaks with the mayo mixture and broil until golden brown. Rest for 5 to 7 minutes, then slice. Serve with the Peri Peri Potatoes.