Ribeye Steaks with Arugula Salsa Verde, Crushed Potato Salad with Garlicky Ranch
Ingredients
- 4 boneless ribeye steaks, well-trimmed, about 1 1/4-inch thick
- Salt and pepper
For the potato salad
- 2 pounds small/baby thin-skinned potatoes
- 1/4 cup buttermilk
- 1/4 cup crème fraîche or Greek yogurt
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 clove garlic, grated or pasted
- 2 teaspoons lemon zest
- Juice of 1/2 lemon
- 1 rounded tablespoon Dijon mustard
- 4 green /spring onions or large scallions, whites and light green parts thinly sliced or chopped
- 1 cup mixed herbs, such as dill, chives, parsley and mint
- Olive oil, for drizzling
- For the Arugula Salsa Verde: (Try this sauce on fish such as grilled halibut as well.)
- 3 cups packed arugula leaves
- Kosher salt
- Zest and juice of 1 small lemon
- 3 tablespoons capers in brine, drained
- 1 tablespoon white balsamic or sherry vinegar
- 1 teaspoon (1/3 palmful) red chili flakes
- 1/4 cup toasted chopped walnuts or toasted Panko or homemade breadcrumbs
- About 1/2 cup EVOO – Extra Virgin Olive Oil
Preparation
Bring steak to room temperature. Season liberally with salt and pepper.
Cover potatoes with water, bring to a boil and cook to tender. Transfer to a bowl and lightly crack and crush them using a potato masher or the bottom of a water glass.
Preheat cast-iron skillet or grill over medium-high heat. Drizzle the steaks with olive oil and cook 8-10 minutes, turning occasionally, until deeply browned and crusted; let rest.
For the Salsa Verde, place arugula in a food processor with salt, lemon zest and juice, capers, vinegar, chili flakes and walnuts or breadcrumbs. Pulse to finely chop then stream in EVOO until combined; transfer to serving dish.
Serve steaks topped arugula sauce with potato salad alongside.