Tuesday, January 29, 2008

Flatiron Steak with Potato Gratin

Made this the other night, and I must say the potatoes were the shining star of the meal. As good as they were that night, they were even better reheated the second night after having had a chance to cool and firm up a bit. The addition of the soft goat cheese to the dish was outstanding. I can't say enough good things other than to say it will be a regular addition to our menus, especially for company. A great make-ahead dish, either early in the day or the day before.

The steak also was very nice. I've been reading lately from several reliable sources how very early salting of the meat produces a more flavorful and tender end result. It's true; salting early does not result in salty meat, but rather the most delicious and tender flavor. Don't forget to give the meat a good room-temperature standing period before cooking; the meat will be more evenly cooked with no cold spots or overcooked edges.

All that was needed to round out this meal was the easy wine sauce and a side of steamed asparagus.

I saw this made on the Everyday Food show on the local PBS station, and it was conveniently available for downloading.

Steak with Wine Sauce and Potato Gratin

Serves 4 | Prep Time: 40 minutes | Total Time: 60 minutes

Butter, for baking dish

1½ cups heavy cream

5 ounces soft goat cheese, crumbled

1 garlic clove, minced; plus cut clove for rubbing dish

Coarse salt and ground pepper

1½ pounds baking potatoes, (about 3)

4 flatiron or top blade steaks, (6 to 8 ounces each and 1 inch thick)

1 cup dry white wine

1 tablespoon Dijon mustard

2 tablespoons capers, drained

1. Preheat oven to 375 degrees. Rub dish with cut clove of garlic. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper.

2. Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work. Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes.

3. Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover. Place dish on a rimmed baking sheet. Bake until golden and potatoes are tender, 20 to 25 minutes.

4. Fifteen minutes before potatoes are finished baking, heat a large skillet over medium-high. Season steaks on both sides with salt and pepper; cook, 6 to 7 minutes per side for medium-rare (if browning too quickly, reduce heat when cooking second side). Transfer to a plate, cover loosely with aluminum foil, and set aside. Keep skillet with any browned bits for wine sauce.

5. Make wine sauce: Add wine to skillet; boil over medium-high heat until syrupy, 3 to 4 minutes. Whisk in mustard. (For a smoother sauce, pour mixture through a fine-mesh sieve, discard any browned bits, and return liquid to skillet.) Stir in capers and any juices from resting steaks; season with salt and pepper. Serve steaks with wine sauce and potato gratin.