Steak with Sherry Vinaigrette, Semi-Sweet Mashed Potatoes, and Grape Tomato Salad

Name: Steak with Sherry Vinaigrette, Semi-Sweet Mashed Potatoes, and Grape Tomato Salad
Cuisine: European, Mediterranean
Ingredients: 1 1/2 lb flat iron steak; 3 anchovy fillets; 4 Tbsp olive oil, divided; 1/4 c sherry vinegar; 3 Tbsp Worcestershire sauce; 2 Tbsp capers, drained; 3 Tbsp flat-leaf parsley; 1 clove garlic; 1 tsp granulated garlic; 3 tsp sweet paprika; Kosher salt; black pepper; flaky sea salt, to serve-optional; 2 yukon gold potatoes; 1 sweet potato (preferably the white, not orange, ones); butter (maybe like 2 Tbsp); 1/4 cup 2% milk; heavy whipping cream (maybe 2 Tbsp); Spice mix (truffle parmesan pepper); salt; 2 pints grape or cherry tomatoes, halved; 1/4 c fresh lemon juice; 1 medium shallot, halved and thinly sliced; 3 medium garlic cloves, minced; 3/4 c flat-leaf parsley, lightly packed; 1/2 c fresh dill, roughly chopped, lightly packed; 2 Tbsp olive oil; kosher salt; black pepper

Instructions

Steak - Milk Street page 273 Salad - Milk Street page 17 Potatoes - Me (recipe in pages docs. quantities below are very rough estimates) * I made this with elk steak, cooked for less time than called for because the cuts were thin. It was..omg. so good. I served it with MY OWN semi-sweet mashed potatoes (recipe above), and with the grape tomato salad (page 17). It all worked perfectly together. * * My idea for the leftovers is to make some sandwiches: flatbread (I have naan because I’m making the meatballs from 289 later this week), a garlic aioli (with which I might mix a bit of that leftover vinaigrette/gravy stuff), some of the straight vinaigrette (so be sure to reserve some if I do mix some in the aioli), the grape tomato salad (17) and possibly some greens.

Updated at: Thu, 17 Aug 2023 03:13:37 GMT