Kick back with vegetable-packed spring supper.
Makes: 4 servings
Prep: 10 mins
- 2 pounds baby potatoes, halved
- 1/4 cup extra-virgin olive oil (EVOO)
- 3 large cloves garlic, thinly sliced lengthwise
- 1 1/2 pounds sirloin steak (about 1 inch thick), patted dry
- Flour, for coating
- 1 teaspoon sweet smoked paprika
- 1 tablespoon tomato paste
- 1/2 cup white wine (eyeball it)
- 1 bunch watercress, trimmed
- 1/2 cup sour cream or creme fraiche
- 3 tablespoons milk or half-and-half
- 2 tablespoons prepared horseradish
- 1/4 cup chopped chives
- In a large pot, add the potatoes and enough water to cover. Bring to a boil, salt it and cook until the potatoes are tender, about 15 minutes. Drain.
- Meanwhile, in a large skillet, add the EVOO, 4 turns of the pan, and the garlic. Set over medium heat and fry the garlic until golden and crisp. Using a slotted spoon, transfer to a plate. Reserve the skillet with the oil.
- On a cutting board, slice the steak thinly crosswise. Toss with a little flour and the paprika. Heat the reserved skillet over medium-high heat. Working in 2 batches, cook the meat until browned all over, 3 to 4 minutes. Transfer to a warm platter.
- Stir the tomato paste into the skillet over medium-high heat for 30 seconds. Add the wine and scrape the bottom of the pan. Pour the sauce over the steak. Top with the watercress and reserved garlic chips.
- Mash the potatoes with the sour cream, milk, horseradish and most of the chives; season with salt. Sprinkle the remaining chives on top. Serve alongside the steak.
Tip PAIR WITH
- Carlei Green Vineyards Shiraz 2003 (Australia)