Sliced Steak with BLT Sauce with Truffle Oven Potato Chips
Ingredients
For the Truffle-Parm Chips:
- 2 large potatoes, skin left on and cleaned
- Olive oil cooking spray
- Salt and pepper
- 2 tablespoons flat-leaf parsley, finely chopped
- 2 tablespoons finely chopped chives
- A fat handful grated Parmigiano-Reggiano cheese
- Natural white or black truffle oil, for drizzling
From the Pantry:
- Olive oil
- Kosher salt and black pepper
- Garlic
For the Steak with BLT Sauce:
- For the Steak with BLT Sauce: 1 1/2 to 2 pounds flank steak
- 1/4 pound smoky bacon or pancetta, diced
- 2 leeks, whites and light green, cut into 1/2-inch half moons
- 2 cloves garlic, chopped
- 2 pints cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
Preparation
Preheat oven to 450°F.
For the Chips, slice potatoes1/8 inch thick or use the ruffled slicer on a mandolin for wavy fries. Place them on a baking sheet, spray lightly with natural olive oil spray, season with salt and pepper, and arrange the potatoes in single layer. Roast chips 25-30 minutes turning once. After removing from the oven, toss with parsley, chives, cheese and truffle oil.
Preheat a cast-iron pan, griddle or grill to medium-high. Grill meat 10-12 minutes, turning occasionally, for medium-rare to medium doneness; let rest.
Heat olive oil, 2 turns of the pan, in a skillet with a tight-fitting lid. Add bacon or pancetta, and render 2 minutes. Add leeks and garlic, stir a minute, then add tomatoes and season with a little salt and black pepper. Cover pan with the lid to slump tomatoes, 10-12 minutes, shaking pan occasionally. Add balsamic vinegar and remove from heat.
Slice steak across the grain 1/4-inch thick; top with BLT sauce.