Clearly Jon and I didn’t get the memo about New Years resolutions to lose weight, eat healthy and exercise in the new year. For the past month, we’ve both been more lazy and more gluttonous than I think we were during the holidays. Nevermnd exercise – our eating habits have been so indulgent! I promise to be healthier…next month. For now, it looks like we are having steak for dinner again.
In all fairness, it’s really not my fault. We made friends with some great people at US Wellness Meats, and they sent us a bunch of delicious treats for us to try out recipes with. So what were we supposed to do? Beef is what’s for dinner in our house this month.
At least it’s really good beef. Everything is grass fed and all their animals are raised sustainably and conscientiously. And if it were up to Jon, we’d eat this way every night. But not next month! Next month we are doing our New Year’s resolutions to be healthier. Tonight, it’s steak and potatoes.
(Makes steak and vegetables for 2)
2 6-oz coulotte steaks (coulotte is a cut of steak also known as Top Sirloin)
½ lb baby carrots
1 lb fingerling potatoes
4 oz Shallot Caper Compound Butter (recipe below)
For the Shallot Caper Butter:
4 oz salted butter, at room temperature
1 tbsp capers, chopped
1 shallot, minced
1 clove garlic, zested
1 tbsp parsley, chiffonnade
Salt and pepper
What To Do:
- Make the compound butter and roll it into a log in plastic wrap. Refrigerate until firm.
- Peel and cut the baby carrots. Wash the potatoes and halve or quarter depending on their size.
- Season the steak with salt and pepper. I marinated it in a little olive oil, sliced shallot and crushed garlic, but this is optional.
- Heat a sauté pan for the carrots and potatoes and a cast iron pan, if you have one, for the steak. Sauté the potatoes in olive oil, and add the carrots when the potatoes are partially cooked so they are ready at the same time.
- In the meantime, sear the steak in the hot cast iron. The pan should be very hot and lightly oiled. Sear on both sides for 3 minutes, and baste for 2 minutes more for a perfect medium rare. Let steak rest 2 minutes before slicing.
- Slice the compound butter and schmear it across the top of the hot steak. Serve everything together warm and immediately!
© 2013 Jonathan and Jessica Meter