These lightly fried potatoes, along with a bright sherry vinaigrette and Fresno peppers, are one of our favorite ways to dress up spuds as an alternative to summer potato salad. (Inspired by a favorite chef mentor!)
Serves 4
1–1 ½ pound marble potatoes
4–6 (x 4) ounce portions of your favorite grass-fed steak cut (we used filet mignon)
3–4 Fresno chili peppers, thinly sliced
1–2 sprigs of fresh cilantro, leaves picked
Salt and pepper to taste
Maldon salt flakes
SHERRY VINAIGRETTE
1 ½ tablespoons sherry vinegar
1 teaspoon Dijon mustard
6 tablespoons olive oil
¼ teaspoon (a small drop) of honey
Salt and pepper to taste
Oil for pan frying
In a medium pot, cover marble potatoes with water and bring to a boil over high heat. Cook until just tender but not bursting. Strain and set aside to cool.
In a small Mason jar, place all ingredients for the sherry vinaigrette and shake vigorously until emulsi ed. The color will change and the dressing will thicken noticeably. Taste and adjust: if too oily, add vinegar; if too tart, add oil. Set aside.
Using a paper towel, lightly blot the surface of the steaks to remove excess moisture. Season both sides with salt and pepper. In a large cast iron pan over high heat or on a grill, sear steak on both sides and cook to your desired doneness. Allow steaks to rest before slicing.
While steak is cooking, in a pot over medium-high heat bring 2–3 inches of frying oil to frying temperature (325 to 375oF). Using a kitchen towel or rolling pin if they’re still warm, smash each potato just slightly so that it is attened but not falling apart. Carefully fry potatoes until golden brown, then remove from oil and drain on a paper towel-lined sheet tray.
In a medium bowl, toss fried potatoes, peppers and cilantro, drizzling with enough sherry vinaigrette to lightly coat the ingredients. Season with salt and pepper as desired. Slice steak and serve atop a healthy portion of potatoes; sprinkle with Maldon salt flakes and enjoy.
Chefs Brooke and Mike Kelley own and operate Culinary Community Kitchen, a coworking kitchen incubator that supports the growth of small food producers. In their adjacent education kitchen, they conduct a variety of cooking classes for all skill levels and host Chef’s Table dinners, plus tend to their on-site, raised-bed community garden. www.CCKdallas.com
