Steak Salad Sundays Part 49: Classic Steak Dinner Steak Sala

• jumlah masa: 1 hour 32 minutes

Bahan-bahan

For the salad:

Arugula package

1lb small potatoes

Minced garlic

Parmesan cheese

Shaved brussel sprouts

Crispy jalapeños

1-2 yellow onions sautéd

1 package Boursin shallot and chive

Ribeye steak

Calabrian chili chimichurri inspired dressing:

1/4 cup olive oil

1 tbsp white wine vinegar

1/2 tbsp honey

2 cloves garlic, minced

1 tbsp calabrian chilis, chopped

Juice of 1/4 lemon

Handful of parsley

Handful of green onion

Handful of cilantro

Salt and pepper, to taste

Arahan

Add all ingredients to a jar and use an immersion blender to blend until a nice smooth consistency.

Smashed potatoes:

Heat oven to 425. I used yukon gold potatoes. Cut in half and boil for about 15-20 minutes, or until you can easily pierce with a fork. Strain and then place onto a greased basking sheet. Using a flat surface such as the bottom of a glass cup, gently smash down each potato. Using a brush, coat the top of the potatoes with garlic butter before seasoning with salt, pepper, and freshly grated parmesan cheese. Bake for about 20-40 minutes, or until desired crispiness. I went for about 30 minutes. After you remove from oven, add some extra parmesan cheese on top.

Sauted onions:

Slice a yellow onion and saute in some olive oil over medium heat stirring frequently. Season with a pinch of salt. Saute for about 10-20 minutes, until they soften and start to brown. If you want to caramelize make sure you go low and slow (low heat, 60+ min). Once you are done cooking your onions, make sure heat is on low. Add a large spoonful of Boursin cheese and mix until cheese is well combined and starts to look creamy.