Seared Steak with Melted Leeks, Parmesan Potatoes, and Chive Vinaigrette
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Ingredients & Equipment
What we send
- 1/8 ouncechives
- 12 ouncesred-skinned potatoes
- 2 tablespoonsgrated Parmesan cheese
- 3 packetsunsalted butter
- 1/4 cupwhite wine
- 1 1/2 tablespoonChampagne vinegar
- 1 packetDijon mustard
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 2 10" medium pans, 1 with lid
Preheat oven to 425ºF. Rinse all produce. Trim and discard dark green tops of leeks, if necessary. Halve lengthwise, then halve crosswise. Place leeks in a bowl of cold water and let dirt sink to bottom. Thinly slice chives, place in a medium bowl, and set aside. Halve potatoes lengthwise, cut into 1-inch pieces, then place on a baking sheet.
Toss potatoes on baking sheet with Parmesan, 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange in a single layer and roast until crisp, 15-20 minutes. Meanwhile, using a slotted spoon or your hands, remove leeks from water (don't drain, or the dirt at the bottom will pour over them), then pat very dry with paper towel.
In a medium pan, combine butter, white wine, and ¼ cup water, then add leeks and stir to coat. Season with ¼ teaspoon salt and pepper as desired, cover, and place over medium heat. Simmer until leeks are softened and liquid has almost completely evaporated, about 15 minutes. Uncover pan, increase heat to medium high, and continue to simmer until leeks are very soft and caramelizing, about 5 minutes more.
While leeks cook, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat ½ tablespoon olive oil in a separate medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 3-5 minutes per side. Transfer to a plate and set aside to rest for at least 5 minutes.
Make Chive Vinaigrette
While steaks rest, whisk Champagne vinegar, mustard, ¼ teaspoon salt and pepper as desired into bowl with chives. Whisking continuously, slowly add 3 tablespoons olive oil to combine.
Cut steaks against the grain into ¼-inch slices and divide between serving plates. Spoon chive vinaigrette over melted leeks and seared steak, and serve with Parmesan potatoes. Dig in!