Pan-Seared Steak with Garlic-Tomato Sauce

Ingredients

• 1 oz Grated Parmesan Cheese
• 3 oz Grape Tomatoes
• 6 Garlic Cloves
• 2 Oregano Sprigs
• 2 Flat Iron Steaks
• ⅞ oz Butter
• 2 fl. oz. White Cooking Wine
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Pans and burners tend to have “hot spots,” so keep a close eye on potato cakes as they cook and flip as needed to brown evenly. Red potatoes have less starch than russet potatoes, making them denser and easier to form into cakes.

2. 2

   Prepare the Potatoes: Cut potatoes into ¾” dice. Bring a medium pot with potatoes and enough water to cover to a boil over high heat. Cook until tender, 12-15 minutes. Drain in colan- der, and return potatoes to pot off-burner. Coarsely mash with a potato masher or fork and stir in Parme- san cheese. Set aside until cool enough to handle, 5-10 minutes. While potatoes cool, prepare ingredients.

3. 3

   Cook the Steaks: heat. Add 1 tsp. olive oil and steaks to hot pan. Cook until browned, 3-4 minutes. Flip steaks, reduce heat to medium, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove to a plate and rest 2-3 minutes. Reserve pan; no need to wipe clean.

4. 4

   Prepare the Ingredients: Halve grape tomatoes lengthwise. Cut garlic into ⅛” slices. Stem and coarsely chop oregano. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

5. 5

   Make the Sauce: Return pan used to cook steaks to medium-high heat. Add ½ tsp. olive oil and garlic to hot pan and cook until aromatic, 30 seconds. Add white wine, bring to a boil, and cook until reduced by half, 1-2 minutes. Add grape tomatoes, ¼ tsp. salt, and a pinch of pepper, and cook until warmed through, 1-2 minutes. Gently swirl in remaining butter. Remove from burner and add oregano.

6. 6

   Make the Potato Cakes: Divide potato mixture into eight pieces and roll each piece into a ball slightly bigger than a ping pong ball. Flatten each ball to ½” thick, making eight round pat- heat. Add half the butter (reserve remaining for sauce) and ½ tsp. olive oil to hot pan. Place potato cakes into pan and cook undisturbed until golden brown, 2-4 minutes per side. Remove pan from burner and set aside.

7. 7

   Plate the Dish: Serve four potato cakes on plate. Place steak next to cakes, then spoon sauce around and over steak. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • If potato cakes get cool while you cook steaks, simply reheat them over medium heat for twice. Half cooks potato cakes and remaining is added to the recipe before you start–we promise it will be time • Place a colander in the sink