Dinner Tonight: Steak with Arugula + Mahogany Roasted Potatoes

Steak and potatoes don't have it easy -- they're all too often associated with the bland and predictable. The combination, however, is a classic, and we think you should rediscover it for dinner tonight. Potatoes become their roasted, golden best with a spell in the oven. Meanwhile, steak gets a seasonal upgrade when paired with arugula and zesty lemon juice. You'll end up with a foolproof pairing that's just what your weeknight meal demands.

The Menu

Steak with Arugula, Lemon and Parmesan by Merrill

Serves 2

2 one-inch thick boneless New York strip steaks
Salt and coarsely ground black pepper
4 cups baby arugula, washed and dried
1 lemon
Olive oil
Maldon sea salt
Wedge of parmesan

1. Bring the steaks to room temperature and season them on all sides with salt and pepper (don't be stingy with the salt!).

2. Heat the oven to 375 degrees and set a heavy ovenproof skillet (I like to use cast iron) over high heat. When the pan is hot, add the steaks and brown well on both sides, about 2 to 3 minutes per side. Transfer the pan to the oven and continue to cook until the meat reaches desired doneness (it should take about 10 minutes for the internal temperature to reach 135 degrees, which is medium rare). Transfer the steaks to a plate and set in a warm place to rest, for at least 5, but preferably 10, minutes. Do not put the pan in the sink just yet.

3. Set the hot pan over low heat (make sure not to touch the handle and burn yourself!) and add about 1/4 cup water. Using a wooden spoon, scrape the bottom of the pan to get up all of the browned bits and stir to combine with the water. Set aside.

4. When you are ready to eat, slice the steaks across the grain into 1/3-inch slices. Reserve any juices that escape the meat. Arrange the arugula on a serving platter. Quarter the lemon. Drizzle a generous amount of good olive oil over the greens, followed by a generous squeeze of lemon juice, a liberal sprinkling of Maldon salt and several grinds of pepper. Lay the slices of steak on top of the greens, and then drizzle their juices and the fond from the pan over everything. Follow with another spritz of lemon and more pepper. Then use a vegetable peeler to top everything with a shower of parmesan curls. Serve immediately with leftover lemon wedges, roasted potatoes and a good Italian table wine.

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Greek Mahogany Potatoes

Get the recipe for Greek Mahogany Potatoes on Food52.

The Grocery List

Serves 2

1 to 2 pounds potatoes
2 lemons
1 small onion
2 one-inch thick boneless New York strip steaks
4 cups baby arugula, washed and dried
Wedge of parmesan

We're assuming that you already have olive oil, salt, and pepper. If not, you'll be needing those things, too!

The Plan

1. Heat the oven to 375 degrees. Wash and cut the potatoes, and then toss them with olive oil in the roasting pan. You'll need to roast them for about an hour, till they're crispy and browned and soft on the inside. Take the steak out of the fridge (or your grocery bag) set it out on the counter to come down to room temp.

2. Meanwhile, mince the onion for the potatoes and set it aside. Put a sturdy skillet on the stove over high heat. Salt and pepper the steak, and sear it in the skillet.

3. Transfer the steak to the oven (alongside the potatoes), and cook until they get to your desired doneness, about 10 minutes. Set the steak aside to rest, and then slice. Set the skillet back on the stove with 1/4 cup water to scrape up any browned bits.

4. Arrange arugula on a serving dish, drizzle with olive oil and lemon, and season with salt and pepper. Place steak slices on top, and pour pan juices over everything.

5. Remove potatoes from oven, toss with salt, lemon juice, and minced onion, and serve!

You Might Also Like:
Potato Salad with Arugula and Dijon Vinaigrette
Lemon Ricotta Spaghetti with Arugula
Pea Shoot and Baby Arugula Salad with Meyer Lemon Vinaigrette

First photo by Sarah Shatz; second photo by Nicole Franzen