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Grilled Steak With Creamed Arugula and Roasted Potatoes With Grape Tomatoes and Garlic - from Woodfire Grill
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Cuisine: On the grill Steak
Kevin Gillespie, executive chef at Woodfire Grill, tops a seasoned creamy arugula mixture with roasted potatoes, garlic and tomatoes and slices of grilled steaks. While there are a lot of things to prepare for the dish, the recipe is easy to manage if you parboil the potatoes and blanch the arugula an hour or more before the final preparations. While the steak grills, you can roast the potatoes and heat the arugula, making the final assembly more manageable.
Nicolas Quinones, owner and wine buyer at Woodfire Grill, pairs 2006 Persimmon Creek Cabernet Franc with the dish. Quinones explains: "I find this cab franc to have a very round, juicy profile, with a touch of green herbs and nice velvety texture. Its brambly fruit and supple tannins will go very well with wood-grilled, lean beef and its light herbaceous notes will complement the arugula and tomatoes in the dish."
Gillespie roasts the potatoes in duck fat, but lard or grapeseed oil, which can be heated to high temperatures, can substitute. The easiest way to peel the tomatoes is to drop them in boiling water for 30 to 60 seconds, but if time is short, you can leave them whole.
-- Gil Kulers and Jeanne Besser
Hands on time: 30 minutes Total time: 1 hour Serves: 6-8
Ingredients:
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FOR THE POTATOES:
1 pound fingerling potatoes
Grapeseed oil, lard or duck fat
1 head garlic, peeled, cloves cut in half lengthwise
1 cup grape tomatoes, peeled
Sea salt and freshly ground black pepper
FOR THE CREAMED ARUGULA:
2 1/2 pounds arugula, stemmed
1/4 cup mascarpone cheese
2 tablespoons freshly grated Parmesan cheese
3/4 cup heavy cream
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
Sea salt and freshly ground black pepper
2 tablespoons unsalted butter
FOR THE STEAK:
2 1/2 pounds sirloin steak
Sea salt and freshly ground black pepper
Instructions:
To prepare the potatoes: Cook the potatoes in boiling water until they are easily pierced but not mushy. Rinse with cold water and set aside to cool. Slice in half lengthwise. For final preparation, preheat oven to 500 degrees. In a very large cast-iron skillet, add oil or other fat, until it is about 1/4 inch deep. Place potatoes cut side down in the pan and place in the oven (you might need to use 2 skillets to fit all the potatoes). Cook until the bottoms are lightly browned, 10 to 15 minutes. Add garlic cloves and roast until garlic is golden brown, 3 to 5 minutes. Add tomatoes, season with salt and pepper and roast for 1 minute. Remove and set aside.
To prepare the arugula: Meanwhile, in a large stockpot, preferably with a removable strainer, bring water to a boil. Blanch the arugula until bright green and limp, 30 to 60 seconds. Remove to an ice bath (you might need to do this in batches). Drain well. Fit an electric mixer with a grinder attachment and grind the arugula through at the highest speed or finely chop by hand. Strain off all liquid and transfer to a bowl. Add mascarpone and Parmesan cheeses. In a heavy-bottomed saucepan, combine the cream, nutmeg, cloves and cinnamon and reduce by half until it thickly coats the back of a spoon. Add to the arugula mixture, season with salt and pepper and stir through to combine. Keep cold until ready to use. For final preparation: In a large skillet, add butter. Add reserved arugula mixture and cook until heated through. Adjust seasonings, if necessary.
To prepare the steak: Preheat the grill, preferably using hardwood charcoal. Season steaks with salt and pepper and grill until to desired doneness. Let rest 5 minutes then slice.
While steak is resting, spoon arugula onto plates. Top with potato mixture and sliced steaks. Garnish with a sprinkle of sea salt, if desired.
To prepare the arugula: Meanwhile, in a large stockpot, preferably with a removable strainer, bring water to a boil. Blanch the arugula until bright green and limp, 30 to 60 seconds. Remove to an ice bath (you might need to do this in batches). Drain well. Fit an electric mixer with a grinder attachment and grind the arugula through at the highest speed or finely chop by hand. Strain off all liquid and transfer to a bowl. Add mascarpone and Parmesan cheeses. In a heavy-bottomed saucepan, combine the cream, nutmeg, cloves and cinnamon and reduce by half until it thickly coats the back of a spoon. Add to the arugula mixture, season with salt and pepper and stir through to combine. Keep cold until ready to use. For final preparation: In a large skillet, add butter. Add reserved arugula mixture and cook until heated through. Adjust seasonings, if necessary.
To prepare the steak: Preheat the grill, preferably using hardwood charcoal. Season steaks with salt and pepper and grill until to desired doneness. Let rest 5 minutes then slice.
While steak is resting, spoon arugula onto plates. Top with potato mixture and sliced steaks. Garnish with a sprinkle of sea salt, if desired.
Nutrition:
Per serving (based on 6): 712 calories (percent of calories from fat, 64), 41 grams protein, 22 grams carbohydrates, 3 grams fiber, 51 grams fat (21 grams saturated), 178 milligrams cholesterol, 201 milligrams sodium.
Per serving (based on 8): 534 calories (percent of calories from fat, 64), 31 grams protein, 12 grams carbohydrates, 2 grams fiber, 38 grams fat (15 grams saturated), 133 milligrams cholesterol, 151 milligrams sodium.
Per serving (based on 8): 534 calories (percent of calories from fat, 64), 31 grams protein, 12 grams carbohydrates, 2 grams fiber, 38 grams fat (15 grams saturated), 133 milligrams cholesterol, 151 milligrams sodium.
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Recipes from: Woodfire Grill