Steak and Potatoes

by BiteSizedJessica on February 5, 2013


Coulotte Steak and potatos © 2013 Jonathan MeterClearly 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.

INGREDIENTS
(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:

      1. Make the compound butter and roll it into a log in plastic wrap. Refrigerate until firm.
      2. Peel and cut the baby carrots. Wash the potatoes and halve or quarter depending on their size.
      3. Season the steak with salt and pepper. I marinated it in a little olive oil, sliced shallot and crushed garlic, but this is optional.
      4. 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.
      5. 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.
      6. Slice the compound butter and schmear it across the top of the hot steak. Serve everything together warm and immediately!

Basting Coulotte Steak © 2013 Jonathan Meter

 

© 2013 Jonathan and Jessica Meter

{ 7 comments… read them below or add one }

Oui, Chef February 6, 2013 at 7:18 pm

Dang….I wish my friends would send me some grass fed beef. LOVE this dish!

Dorothy Hertle February 8, 2013 at 5:02 pm

Looks amazing!!!!

BiteSizedJessica February 8, 2013 at 8:53 pm

Thanks Steve! We are lucky we met these kind folks at US Wellness Meats – they have great products! It was fun to work with this new cut of meat, I wasn’t familiar with it before.

Eva February 9, 2013 at 6:16 pm

There’s nothing like a good ol’ steak and potatoes, yours sounds delicious! I’ve had different experiences with grass-fed beef. When I get it from the store it just tastes like regular beef, but when I had it bought straight from a local cattle farmer it had a sweet after taste, like how sweet grass smells. It was crazy! But really good.

Nancy/SpicieFoodie February 12, 2013 at 5:38 pm

If it were up to my husband we’d also have this meal every day of the week. Your steak and potatoes look fantastic! I wouldn’t mind it at least a few times in a month. Thanks for sharing:)

BiteSizedJessica February 12, 2013 at 7:41 pm

Thanks Nancy! So glad you liked this recipe!

Shelly@ohshellsbells February 15, 2013 at 3:15 pm

Thanks for checking out my site! Loving yours, such great pictures. And this post is all the evidence I need to prove to my boyfriend you CAN cook a steak in a skillet. He’s convinced you can only grill them… well we have no grill and even if we did it is snowing outside!

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