Tuscan-Style Steak with Crispy Potatoes
The pairing of simply seasoned steak and potatoes never goes out of style. Here, thick bone-in steaks benefit from a brief stint over high heat on the grill, then being moved to a cooler area of the grill to finish cooking.
Ingredients
- 1 1/2 lb. (750 g) small waxy-skinned potatoes, such as Yukon Gold, scrubbed but skins left on, halved
- 4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil
- Fine sea salt and freshly ground pepper
- 2 tsp. red wine vinegar
- 1 tsp. fresh lemon juice
- 1 tsp. minced fresh hot chile or a generous pinch of red pepper flakes
- 3 fresh rosemary sprigs
- 2 bone-in porterhouse steaks, about 1 lb. (500 g) each
Directions
Put the potatoes in a large saucepan and add water to cover by 1 inch (2.5 cm). Bring to a boil over high heat, then reduce the heat to medium-high and cook until the potatoes are almost tender, about 10 minutes. Drain and set aside.
In a large fry pan over medium heat, warm 2 Tbs. of the olive oil. When the oil is shimmering, add the potatoes and toss gently to coat with the oil. Cook without turning until nicely browned on the bottom, about 5 minutes. Sprinkle with 1/2 tsp. salt and pepper to taste, turn and cook until browned on the second side, 5 minutes longer. Stir and cook for a few more minutes to finish browning the potatoes and crisping the edges.
Meanwhile, prepare a hot fire for indirect grilling in a grill.
In a bowl, whisk together the remaining 2 Tbs. olive oil, the vinegar, lemon juice and chile.
Using kitchen string, tie the rosemary sprigs together at one end to make a brush. Using the rosemary, brush the marinade all over the steaks on both sides. Sprinkle on both sides with salt. Arrange the steaks on the grill directly over the heat and sear for 2 minutes. Turn and sear for 2 minutes on the second side. Move the steaks over indirect heat and grill for about 8 minutes longer for medium-rare, turning once or twice and brushing again with the marinade as they cook. Transfer to a cutting board, tent with aluminum foil and let rest for 5 minutes.
Divide each steak into 2 pieces and divide among 4 dinner plates. Spoon some potatoes around the steak and serve immediately. Serves 4.
Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)
