Part II of our Chef’s Plate order
A few days ago, I posted Part I of our Chef’s Plate order – salmon in white wine sauce with orzo, black kale and yellow bell pepper. We had saved this meal for Valentine’s Day because steak is one of our favourites, and it doesn’t make its way on to our table very often now that we’re on our Crash Cash Diet.
Mr. Unchained decided that since it was Valentine’s Day, he’d be in charge of the cooking. I had to reign in my control freak a bit to let him run with it but I’m glad I did! Once again, I was impressed, especially since he seems to be upping his plating game.
Since we liked it so much, I figured I’d share the recipe. Happy Valentine’s Day!
Steak and tarragon potatoes with pink peppercorn sauce and mixed green salad
- 1 10-oz flat iron steak
- 2 russet potatoes
- 1 tbsp pink peppercorns
- 3 sprigs tarragon
- 1 shallot
- 2 tbsp red wine vinegar
- 1 tbsp raspberry jam
- 3 cups baby greens
- olive oil
Step 1: Preheat oven to 450°.
Step 2: Wash and dry all produce.
Step 3: Cut the russet potatoes in 1/4 inch slices widthwise.
Step 4: Pick the tarragon leaves from the stems. Roughly chop the leaves and discard stems.
Step 5: Halve and peel the shallot.Thinly slice the shallot into half moons.
Step 6: Gently crush the pink peppercorns with the flat side of a knife.
Step 7: In a medium bowl, add the russet potatoes and 1 tbsp oil. Season with salt and pepper; toss to combine.
Step 8: Sprinkle the tarragon and toss to coat.
Step 9: On a baking sheet lined with parchment paper, spread the potatoes in an even layer.
Step 10: Move the sheet into the oven and cook 20 minutes, flipping the potatoes halfway until tender but crisp. Remove from oven.
Step 11: In a medium frying pan, heat 1 tbsp oil over medium high heat.
Step 12: Season the steak with salt. When the oil starts to shimmer, add the steak. Cook 5 minutes per side for medium rare or to desired doneness.
Step 13: Remove steak from pan. Slice before serving. Reserve cooking juices in pan.
Pink Peppercorn Sauce:
Step 14: In the pan used for the steak, add the shallot over medium low heat. Cook 1 minute, stirring occasionally, until soft.
Step 15: Add the pink peppercorns, 2 tbsp water and half of the red wine vinegar. Bring to a boil then remove pan from heat. Season with salt.
Step 16: In a medium bowl, add the raspberry jam, 1 tbsp olive oil and remaining red wine vinegar. Whisk well to break up jam and combine. add baby greens and season. Toss to combine.
Step 17: Plate the tarragon potatoes with the baby greens alongside. Serve the steak with pink peppercorn sauce over top.