- Level
- easy
- Prep Time
- 25 mins
- Total Time
- 55 mins
- Serves
- 4
Ingredients
- Potatoes
- 2 lb
- fingerling or baby potatoes, halved lengthwise
- 2 large
- shallots, halved lengthwise and cut into thin wedges
- 2 tbsp
- olive oil
- 1 ¾ cups
- cheese curds, coarsely chopped (or diced provolone cheese)
- Chimichurri Sauce
- ¾ cup
- flat-leaf parsley stems and leaves, finely chopped
- ¾ cup
- cilantro stems and leaves, finely chopped
- 2
- green onions, thinly sliced
- 1
- garlic clove, finely chopped
- ¼ cup
- olive oil
- 1 tbsp
- white wine vinegar
- Red pepper flakes, to taste
- Steak and Gravy
- 2
- striploin or rib-eye beef steaks, each about 1 inch (2.5 cm) thick
- 1 tbsp
- olive oil
- 1
- shallot, diced
- 2
- garlic cloves, finely chopped
- 2 tbsp
- unbleached all-purpose flour
- 2 cups
- low-sodium beef broth
- Fleur de sel, to taste
Directions
Step 1
Potatoes: With the rack in the lower third, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
Step 2
On the baking sheet, toss the potatoes and shallots with the oil. Season with salt and pepper. Arrange the potatoes cut-side down. Bake for 30 to 35 minutes or until nicely browned.
Step 3
Remove the baking sheet from the oven. Immediately add the cheese curds to the baking sheet and mix well to melt the cheese slightly.
Step 4
Chimichurri Sauce: Meanwhile, in a bowl, combine all of the ingredients. Season with salt and pepper. Set aside.
Step 5
Steak and Gravy: On a plate, season the steaks with salt and pepper.
Step 6
In a large skillet over medium high-heat, brown the steaks in the oil for 3 to 4 minutes on each side for rare or until cooked to your desired doneness. Transfer to a clean plate and let rest while you make the gravy.
Step 7
Add the shallot and garlic to the same skillet. Cook over medium heat, stirring, until golden, about 1 minute. Sprinkle with the flour and continue to cook for 1 minute while stirring. Gradually whisk in the beef broth. Bring to a boil. Simmer over medium-low heat for 5 minutes or until the gravy has thickened. Season with salt and pepper.
Step 8
On a work surface, slice the steaks. Add any juices accumulated on the plate to the skillet of gravy. Sprinkle the steaks with fleur de sel, to taste.
Step 9
Toss the potatoes and cheese with half of the chimichurri. Divide among four bowls. Cover with the gravy. Top with the steaks and remaining chimichurri. Serve immediately.
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