Originally aired September 27, 2013
- Kosher salt and pepper4 starchy potatoes, such as russet (about 2 1/2 pounds), peeled and cut into 1-inch cubes2 pounds beef sirloin, cut into 1 1/2-inch cubes and brought to room temperature5 tablespoons EVOO – Extra Virgin Olive Oil, divided5 to 6 cloves garlic, chopped4 sprigs fresh rosemary, chopped (about 3 tablespoons)2 tablespoons butterCoarse black pepper1 teaspoon sweet smoked paprika1/2 cup organic ketchup2 tablespoons Worcestershire sauce1 rounded tablespoon prepared horseradish1 to 2 teaspoons Tabasco sauce, to tasteLemon wedgesWatercress, arugula or other spicy greens, for garnish
In a large nonstick skillet over medium-high heat, melt the butter with the remaining tablespoon EVOO. Add the potatoes; season with salt, coarse black pepper and paprika. Cook, stirring occasionally, until browned, 10-15 minutes.
Broil the meat on the top rack, turning occasionally, until cooked, about 10 minutes.
In a bowl, make the spiked ketchup: Stir the ketchup with the Worcestershire, horseradish, Tabasco and a pinch of coarse pepper.
Squeeze the lemon over the beef and serve with the greens, crispy potatoes and spiked ketchup alongside.