SERVES 4
TOTAL TIME: 40 minutes
Top loin steaks are also known as New York strip steaks; you can substitute boneless rib-eye steaks (Delmonico steaks) if desired.
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1 |
pound red potatoes, cut into ¾-inch-thick wedges |
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3 |
tablespoons vegetable oil |
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2 |
(8-ounce) top loin steaks, 1 inch thick, trimmed |
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Salt and pepper |
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3 |
tablespoons red or white wine vinegar |
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3 |
tablespoons whole-grain mustard |
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1 |
shallot, peeled |
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1 |
small garlic clove, peeled |
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2 |
teaspoons fresh thyme leaves |
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¾ |
cup extra-virgin olive oil |
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1 |
large head romaine lettuce (14 ounces), torn into bite-size pieces |
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1 |
red onion, halved and sliced thin |
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Parmesan cheese, shaved |
1. Toss potatoes with 2 tablespoons vegetable oil in large bowl. Cover and microwave, stirring occasionally, until potatoes are tender, 5 to 10 minutes; drain.
2. Meanwhile, heat remaining 1 tablespoon vegetable oil in 12-inch skillet over medium-high heat until just smoking. Pat steaks dry with paper towels and season with salt and pepper. Brown steaks on first side, about 5 minutes. Flip steaks over and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 3 to 6 minutes. Transfer steaks to cutting board and tent with aluminum foil.
3. Add microwaved potatoes to fat left in skillet and cook over high heat until well browned, about 5 minutes; season with salt and pepper to taste.
4. Process vinegar, mustard, shallot, garlic, thyme, ½ teaspoon salt, and ½ teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add olive oil and continue to process until smooth and emulsified, about 15 seconds.
5. Toss lettuce and red onion with ½ cup vinaigrette in large bowl. Divide among individual plates or transfer to serving platter and top with potatoes. Slice steak thinly against grain, arrange over salad, and drizzle with remaining vinaigrette. Garnish with shaved Parmesan and serve.