Steak, Pommes de Terres Sarladaises and Rapini

All of this quick, laid back cooking has made me deeply appreciate my cast iron pan. Heat it up, pan fry things. Sear things, and stick the whole pan in the oven. Sweet, savory, meat, veg. I love how easy and care free it makes everything - plus it all comes out tasting great.

This recipe is almost all cast iron (worth having multiple pans, for sure!) 

• Rapini
  • Kosher salt
  • 1/4 c olive oil
  • 2 cloves garlic, thinly sliced
  • 1 lb rapini (broccoli rabe)
• Pommes de Terres Sarladaises
  • 2 large potatoes
  • 3 T butter
  • 1 T chopped parsley
  • Salt and pepper
• Steak
  • 2-8oz steaks
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 1 clove minced garlic

Mix together olive oil, balsamic vinegar and minced garlic for the steak. 

Bring a pot of salted water to a boil. Add rapini and boil 3-4 minutes, until stems are tender. At the same time, heat olive oil in a pan over medium head. Add sliced garlic and saute to soften. Add the tender rapini, salt and pepper and cook, tossing occasionally, until soft and cooked through.

While the rapini is cooking, make the potatoes. Cut the potatoes into thick slices (about 1/4 inch). Heat the butter in a pan, add the potatoes, and sear both sides until golden and the potatoes are cooked through (flip every now and then). Add salt, pepper and sprinkle with parsley. Remove from pan.

When the vegetables are cooked, make the steak. Salt and pepper both sides of the steak. Heat a pan on medium high. Add the steak and sear on each side until your desired doneness (I like about 3 minutes per side for medium rare). Remove steak from pan, and add the oil and balsamic mix. Cook a couple of minutes until garlic is soft.

Plate the steak, potatoes and rapini. Drizzle over warm vinaigrette. Enjoy!