SEARED STEAK & WARM POTATO SALAD

This week we are learning to perfectly cook steak at home. Served with a creamy horseradish sauce and a warm potato salad, we are bringing the steakhouse home!

SERVES 4

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INGREDIENTS
Serves 4

4-8oz New York Striploin steaks or 1 flank steak
Kosher salt
Cracked black pepper
Olive oil
Butter
2 whole garlic cloves
1/2 cup prepared horseradish
1/4 cup sour cream
1/4 cup mayonnaise
2 garlic cloves
1 tsp Worcestershire
1 lemon
1 1/2 - 2lbs baby potatoes
1 bunch of local asparagus
1 bunch chives
2 handfuls baby arugula
1 small red onion
3/4 cup olive oil
1/4 cup red wine vinegar, cider or sherry vinegar
1 tsp Dijon mustard
1 tsp grainy mustard
1 tsp maple syrup
 

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DIRECTIONS

1. Remove steaks from fridge and bring to room temperature at least 1 hour prior to cooking. 

2. Mix together mayo, sour cream, lemon juice, salt, pepper, 2 cloves garlic, Worcestershire, horseradish, salt and pepper. Set aside.

3. Make vinaigrette whisking together olive oil, vinegar, salt, pepper, mustards and maple syrup. Set aside.

4. Cut potatoes in half and cook in boiling water until fork tender. Reserve to the side.

5. Cook asparagus for 2-3 minutes, blanch in cold water and cut into pieces. 

6. Slice onion thinly and fry in butter and olive oil.
 
7. Toss together potatoes, asparagus, chopped chives, onion arugula and vinaigrette.

8. Bring a cast iron pan to high heat. In the pan add butter and olive oil and two cloves of smashed garlic.

9. Pat your meat dry and season aggressively with kosher salt. Sear on each side for appox. 4 minutes until medium rare. Allow steak to rest before slicing.

10. Serve with sauce and potato salad! Bon apetit!