Spanish Steak and Potato

We’re always happy with Steak and Potatoes, but this combination really delivered. The Roasted Potatoes with Onions and Garlic were crisp, savory, and just right alongside the steak, while the Tomato Tartare brought a fresh, summery lift to everything on the plate. We’ll be making this meal again for sure.

Patatas Panaderas (Oven-Roasted Spanish Potatoes)

Food & Wine

 
A simple yet satisfying side dish transforms everyday potatoes into a rustic Spanish classic.
 
Tradition has it that these Spanish “baker’s potatoes” were cooked in still-warm bakery bread ovens at the end of the day. To make them today, thinly sliced potatoes are cooked in olive oil with onion and garlic until meltingly tender with crisp, caramelized edges. A pour of dry white wine during cooking adds brightness and just enough acidity to balance the richness. 
Be sure to slice the potatoes and onions into thin, uniform rounds. 
Make Ahead 
To make ahead, follow the recipe until the point of adding the wine. Cool the potatoes, then cover with plastic wrap and refrigerate. When ready to serve, bake according to instructions, and add five minutes to bake time.
Ingredients
 
6     Yukon Gold potatoes, peeled and cut into 1/4-inch-thick slices (about 6cups)
1     yellow onion, thinly sliced (2 1/4 cups)
5     tablespoons olive oil
2     tablespoons fresh parsley, finely chopped, plus more for garnish
2 ½  teaspoons kosher salt
2     garlic cloves, minced (about 2 teaspoons)
¼    teaspoon black pepper
¼    cup dry white wine
 
Directions
Preheat oven to 325°F. Stir together potatoes, onion, oil, parsley, salt, garlic, and pepper in a 13- x 9-inch baking dish; arrange mixture in an even layer. Cover with aluminum foil; bake until potatoes are fork-tender, about 45 minutes. Remove from oven. Increase oven temperature to 375°F.
Remove foil from baking dish; pour wine over potatoes. Return baking dish to oven, and continue to bake, uncovered, until potatoes are lightly caramelized around the edges, 25 to 30 minutes. Serve hot, garnished with parsley.
 
Grilled Steak with Tomato Tartare
The New York Times
 
This warm-weather dinner channels steak tartare's signature combination of rare meat and sharp accoutrements: The steak is charred on the outside and medium-rare within, then topped with a mixture of chopped tomatoes, shallots, capers and chives. But unlike classic tartare, the embellishments are left in larger pieces for bigger, bolder punches. The steak and tomato juices combine to form a bright and briny sauce that you can sop with grilled bread or drizzle over a tuft of arugula, watercress or Little Gem lettuces.
 
INGREDIENTS
Yield:4 servings
 
2       tablespoons plus ½ teaspoon Worcestershire sauce
5       tablespoons extra-virgin olive oil
1½    pounds skirt, flank, flatiron or bavette steak, patted dry
Salt and black pepper
1       pound tomatoes, chopped into bite-size pieces
1       large shallot, thinly sliced and rinsed under cold water
2       tablespoons capers, chopped, plus 1 tablespoon brine
¼      cup thinly sliced chives
 
PREPARATION
 
1. Heat the grill to high. In a container that fits the steak, stir together 2 tablespoons Worcestershire and 2 tablespoons oil. Season the steak lightly with salt and generously with pepper, then toss to coat in the marinade. Let sit while you make the tomatoes (or up to 24 hours in the refrigerator).

2. In a medium bowl, stir together the tomatoes, shallot, capers, brine, remaining ½ teaspoon Worcestershire and the remaining 3 tablespoons oil. Season to taste with salt and pepper. Set aside (up to 1 hour ahead).

3. Shake the marinade off the steak. Grill the steak, flipping every 3 minutes, until well-browned and 130 degrees in the thickest part for medium-rare, 6 to 15 minutes, depending on the thickness of the steak. (If using a gas grill, cover grill between flips.) Transfer to a cutting board to rest for at least 5 minutes.

4. Slice the steak and top with the tomatoes and all the juices in the bowl, followed by the chives.