This is a good one! And it’s my first time ever cooking steak. It wasn’t perfect (as you can see, it’s not medium, but thankfully it was still very tender), but it was definitely delicious and anytime WF approves of a meal, I know it’s a winner. This is the kind of meal that looks, sounds, and tastes gourmet but is so quick to make. I mean literally, I think it took 25 minutes, tops. I did have a little help from WF, but still, it was like one of Rachel Ray’s recipes without the crazy-6-hands-needed-for-this-recipe instructions. Stay tuned for that adventure a little later this week!
I was so busy whipping it up, I didn’t take a ton of pictures. I did however, make sure WF took a pic of the potatoes before he mashed them 🙂
From my cookbook I learned that gremolata is a traditional Italian flavor combo using lemon zest, garlic, and Italian parsley. Those Italians know what they’re doing because I give this dish a big thumbs up!
Gremolata Steak with Cream Cheese Potatoes
Stuff you need:
- 1 tsp. olive oil
- 1 boneless New York strip or ribeye steak, cut 3/4 in. thick (8 to 12 oz.)
- salt and black pepper
- 4 small red potatoes
- 1 1/2 c. water
- 2 Tbsp. cream cheese (see other info below for substitutions)
- 1/2 tsp. salt
- 1 Tbsp. olive oil
- 1 garlic clove, grated or minced
- 1 lemon
- 2 tsp. finely chopped Italian parsley
What to do with that stuff:
- Add oil to skillet and heat over medium-high heat until shimmering.
- As pan heats, season both sides of steak with salt and black pepper.
- Place steak into skillet and reduce heat to medium.
- Cook undisturbed 3 to 4 minutes until until browned.
- Turn steak over and cook an additional 3 to 4 minutes (or until medium doneness – 155 degreesF).
- Remove from heat and transfer to plate.
- Tent with foil (temperature will rise to about 160 degreesF).
- As steak cooks, cut potatoes into quarters.
- Place potatoes and water in microwave safe dish, covered.
- Microwave on high for 8 to 10 minutes or until tender.
- Drain water.
- Add cheese and salt.
- Mash potatoes.
- As potatoes cook, wipe out skillet and add oil.
- Grate garlic into skillet.
- Heat over medium-low heat for 30 seconds or until garlic is fragrant (do not brown).
- Remove garlic mixture from heat and place in small bowl.
- Zest entire lemon.
- Juice lemon and measure 1 Tbsp. lemon juice.
- Add zest and juice to bowl with garlic mixture.
- Chop parsley and add to bowl.
- Mix well and season to taste with salt.
- Cut steak in half and place one half onto each plate.
- Drizzle steak with vinaigrette and serve.
Other stuff you might want to know:
- The originial recipe is for Mascarpone Potatoes. I made the decision to substitute cream cheese because it calls for such a small amount. I also need cream cheese later this week in a different recipe. By all means, use mascarpone cheese if you like.