This steak and potato recipe definitely has the chef’s touch – from the simple sauce with the pop of fresh from herbs, capers and vinegar to pique the tastebuds, to the twist on potato done rosti-style, and a pan-seared steak that’s comes down to technique to be at its best. This recipe was adapted from Chef Cory Vitello’s original and modified, as necessary, for home cooks.
1. Salsa Verde: Combine garlic, parsley, basil and capers on a cutting board; mince until fine. Transfer to a bowl and stir in oil, lemon juice and vinegar. Season with salt and pepper to taste. Set aside.
2. Potato Pancake: Place potato in a medium bowl and sprinkle with salt; toss to combine and let stand for 5 minutes. Drain in a sieve, squeezing handfuls of the potato to extract excess liquid.
3. Add egg to same bowl and whisk until blended. Add drained potatoes, onion, thyme, flour and pepper to your taste. Toss to combine and set aside.
4. Steaks: Pat steaks dry and season all over with salt and pepper to your taste. Heat a large skillet over medium-high heat; add a thin layer of oil and swirl to coat. Pan-fry steaks, for 8 to 10 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer steak to a plate, cover with foil and let rest.
5. Meanwhile, heat a medium skillet over medium heat. Add butter and 2 tsp (10 mL) oil and let butter melt. Add potato mixture, spreading into an even layer to make 1 pancake. Reduce heat to medium-low and let cook for about 8 minutes or until bottom is well browned and crisp.
6. Invert a plate over potato pancake and, wearing oven mitts, carefully flip out onto plate. Slide back into skillet with the uncooked side down. Cook for about 8 minutes longer or until potatoes are tender and bottom is well browned and crisp.
7. Transfer Potato Pancake to a cutting board; cut in half or quarters. Place on serving plates and top with steaks. Spoon Salsa Verde on top and garnish with radish, avocado, arugula and tomatoes.
For the potato pancake, oblong baking potatoes, such as russet, or yellow-fleshed potatoes work best (avoid waxy new potatoes). You’ll need about 3 medium (1 lb/500 g); use the coarse side of a box cheese grater to grate them. It’s important to squeeze out the liquid to ensure the pancake holds together and you get a crisp, golden brown cake.
Servings 0