My boys love a good steak, my daughter is vegan, and I aim to make my meals plant-centric and low-carb. As you can imagine, without creativity, dinner could be a huge logistical nightmare. This recipe shows how simple it is to accommodate different eating preferences. The first question I always ask myself is, What do we all eat? Fortunately, we will all eat most of the vegetables. That is why I decided to do a Steak and Potato Salad. My daughter can have a massive salad with potatoes giving her most of her substance. I will eat primarily greens and the other veggies with a small piece of steak and skip the potato. The boys will have mostly steak with salad, ensuring they get their vegetables. There you have it. One meal can equal three different eating programs.
- 1 large cast iron skillet
- 1 mason jar
- 1 salad spinner
- 2 ribeye steaks 1lb each – defrosted, keep refrigerated
- 8 cup arugula
- 5 medium red potatoes
- 6 cherry tomatoes cut in half
- 1/4 cup champagne vinegar (for dressing)
- 1/2 cup olive oil (for dressing)
- 1 purple onion sliced – add according to taste
- 8 tsp Herbs de Provence
- 4 tbsp unsalted butter
- 4 1/4 tsp kosher salt
- 3 tbsp avocado oil
- 3 tbsp clarified butter or Ghee
- 3 cups ice for ice bath
- Add potatoes in a pot and fill with water. Add ¼ tsp of salt and bring to a rolling boil for 8 to 12 minutes or until tender. Drain the potatoes and add them to ice water to cool completely.
- Make the dressing: Add ¼ cup of champagne vinegar and ½ cup of olive oil in a Mason Jar and shake until combined.
- Clean and spin arugula in salad spinner
- Warm each steak up with your hands for 1-2 minutes. Just hold lightly. Rub each side of the steak with 1 tsp of kosher salt. Get all around the edges as well – this will help form a nice crust and add flavor to the steak. Repeat the same step with 1 tsp of the Herbs de Provence. *Do not leave the meat out for too long – it could potentially cause a health risk if bacteria form. only leave steak meat out 10 minutes before cooking.
- Heat a medium size cast iron skillet up to a high temperature. Avocado oil has a very high smoke point, 520 degrees. Clarified butter about 480. You will be cooking at a high temp so this will prevent your kitchen from filling up with smoke. Once the skillet is hot (about 5-8 minutes) add the avocado oil and then the steaks. For medium steaks, cook about 5 minutes on each side. Medium rare, 3 minutes. Once steak is done, turn off heat, add clarified butter to the pan and baste over the steak. Let them sit at room temperature for about 10 minutes.
- The Dressing- Add the oil and vinegar to the mason jar and shake.
- The salad- Add the arugula, tomatoes and potato's to a mixing bowl and toss with the dressing. Split between individual bowls.
- Slice each steak and add to the salad as show in the picutre