Steak & Crispy Taters
UPGRADED Steak + POTATOEs
This dish requires mastering a few simple skills, but once you have it down you will be making this dish all the time. Try it for lunch, dinner, or add a fried egg and turn this recipe into the star of your next home brunch!
Serves 2
Ingredients
1lb hanger steak, cleaned and trimmed
(Tip: Savenor’s Butchery offers this in their online store, and delivers in Boston!)2 large russet potatoes, 1.5” - 2” chunks (washed, skin on)
Kosher salt to taste
½ teaspoon baking soda
3 Tablespoons vegetable oil, or melted unsalted butter
Black pepper to taste
1 bottle of Tapi Papi
Garnishes
½ cup microgreens of choice, or chopped cilantro
Extra virgin olive oil
Extras
Instant-read thermometer (optional)
Steps
Pre-heat oven to 475Fº
Bring two quarts of water to a boil in a medium pot. Season heavily with kosher salt (it should be slightly salty, but not like the ocean)
Add baking soda to boiling water
Add potatoes and continue to boil until there is little resistance when knife is inserted into the middle of a potato (outer edge of the potato will begin to fall apart), about 10 minutes
Drain and allow to air dry for 2 minutes
In a large bowl, toss potatoes with 2 Tablespoons of oil or butter and black pepper (potatoes will look like they are coated with mashed potatoes)
Spread potatoes over a sheet tray in a single layer (do not overlap potatoes). Use multiple trays if needed
Roast at 475Fº in middle rack for 20-25 minutes (potato will easily release from sheet tray and bottom will be golden brown)
Using a pair of tongs, flip each potato and roast for another 20 minutes or until golden brown and crispy. Once both sides are crispy, remove from the oven and set aside
While potatoes are cooking, season hanger steak heavily with salt and pepper
Place a pan over high heat (pick a pan that is large enough to accommodate the steak)
Add 1 Tablespoon of oil to pan. Once oil is hot, and it starts to shimmer and move rapidly in the pan, add the steak and sear. Resist lifting the steak until it’s golden brown!
Flip and repeat on the other side.
Cook until golden brown on both sides and rare, or until the internal temperature reaches 120Fº if you’re using a meat thermometer. Remove and rest for 5 minutes on a resting rack. (Tip: If you don’t have one, you can crisscross two forks over a plate as use that as a rest instead!)
Slice steak against the grain.
To assemble the dish, place a single layer of crispy potatoes on a plate, top with sliced steak and drizzle all over with Tapi Papi. Garnish with microgreens and olive oil. Serve right away.