Credit: Photography by Con Poulos

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Ingredient Checklist


Instructions Checklist
  • In a large resealable plastic bag, combine the wine, vinegar, garlic and rosemary. Season the steaks with salt and pepper and add to the marinade. Refrigerate the steaks overnight.

  • Preheat the oven to 375 degrees .

  • Soak the potatoes in salted water in a large bowl for a few minutes. Drain and pat dry. Toss the potatoes with 3 tbsp. EVOO and the thyme; season with salt and lots of pepper and toss again. Spread out on a foil-lined baking sheet and bake for 20 minutes. Remove from the oven and let cool to room temperature. Increase the oven temperature to 450 degrees .

  • Return the potatoes to the oven and roast until deeply golden and crispy, about 15 minutes.

  • Heat a cast-iron or ovenproof skillet over medium-high. Pat the steaks dry and coat evenly with 2 tbsp. EVOO. Place the steaks in the preheated skillet and brown on each side, then pop in the oven to cook to medium, about 5 minutes. Let the steaks rest before serving with the potatoes and arugula-tomato salad.