Bowery Steak with Salsa Verde and Fondant Potatoes
- 3 tablespoons canola oil
- 4 Idaho potatoes, peeled and trimmed to resemble about a soap dish (2 inches thick x 3 inches long x 2
- salt and pepper, Season with
- 1/2 pound butter, cut into a few pieces
- 4 cloves garlic, peeled and smashed
- 2 rosemary, springs
- 1 cup chicken stock, plus 3/4 cup if needed
- 1 cup parsley leaves, packed
- 1/2 cup mint leaves, packed
- 1/2 cup cilantro leaves
- 2 cloves garlic, peeled
- pinch red pepper flakes, crushed
- 2 anchovies
- 1 red chile, such as a fresno, seeded
- Salt and pepper
- 1/2 cup lemon juice, fresh
- 3 tablespoons canola oil
- 4 7-ounce ribeye cap, tied
- Salt and pepper
- 3 tablespoons butter
- 2 sprigs thyme, fresh
- 2 cloves garlic, peeled and crushed
Preheat oven 375°F.
For the potatoes, heat a large skillet over medium-high heat with the canola oil. Add the potatoes to the hot oil, season with salt and pepper, and brown on all sides. Add the butter, crushed garlic, rosemary and 1 cup chicken stock. Bring up to a bubble and turn down to a gentle simmer. Simmer until potatoes are tender, about 45 minutes, adding more stock if it goes completely dry.
For the salsa, place all ingredients in a food processor and pulse until a chunky consistency. Set aside.
Remove skillet from oven and return to cook top over medium heat. Add butter, thyme sprigs and crushed garlic to the pan. Once butter has melted, baste steak with a spoon in the herb-garlic butter for about 1 minute. Remove steak from pan and let rest a few minutes before slicing against the grain.
Serve steak topped with salsa verde with potatoes alongside.