This is an absolutely perfect no-fuss summer dinner, and takes only about 20 minutes, start-to-finish. Just boil the potatoes while your steak cooks, and then toss them in the vinaigrette while the steak rests. (I served this alongside ears of sweet corn with lots of salty, garlicky butter…amazing.)
Serves 2.
TANGY POTATO SALAD
What you need:
4-5 red potatoes, halved or quartered (depending on size)
3 scallions, thinly sliced
1 tsp whole-grain mustard
1 tsp white wine vinegar
3 tbsp olive oil
Salt & pepper
What you do:
1. Boil potatoes until fork-tender.
2. Meanwhile, whisk together the mustard, vinegar and olive oil. Add scallions and mix gently.
3. Toss cooked potatoes with vinaigrette and season to taste with salt and pepper.
STRIP STEAK WITH ARUGULA
What you need:
1 nicely sized strip steak
1 lemon
3 cups fresh arugula, washed and dried
Olive oil
Salt & pepper
What you do:
1. Generously season meat on both sides with salt and bring to room temperature.
2. Heat a heavy-bottomed pan and spritz with a little cooking spray. Add meat and fry about 4 1/2 minutes on each side, or to your liking (remember, the meat will continue to cook a bit as it rests).
3. Remove heat from skillet and allow to rest in its juices.
4. Toss arugula with the juice from half a lemon, a little olive oil, and salt and pepper to taste.
5. Cut the steak into 1/4″ slices and serve each person half the sliced steak plated over half the dressed arugula. Add lemon slices to the plate for garnish.
Beverage pairing suggestion: Lemonade Spritzers (recipe coming up).
