Weeknight Cooking

Dinner Tonight: Steak with Arugula + Greek Mahogany Potatoes

April 29, 2013

Steak and potatoes don't have it easy -- they're all too often associated with the bland and predictable. The combination, however, is a classic, and we think you should rediscover it for dinner tonight. Potatoes become their roasted, golden best with a long spell in the oven. Meanwhile, steak gets a seasonal upgrade when paried with arugula and zesty lemon juice. You'll end up with a foolproof pairing that's just what your weeknight meal demands.

The Menu 

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

Shop the Story

The WFP: Greek Mahogany Potatoes by creamtea


Steak with Arugula, Lemon and Parmesan by merrill

The Grocery List

Serves 2

1 to 2 pounds potatoes
2 lemons
1 small onion
2 one-inch thick boneless New York strip steaks
4 cups baby arugula, washed and dried
Wedge of parmesan

We're assuming that you already have olive oil, salt, and pepper. If not, you'll be needing those things, too! 

The Plan

1. Heat the oven to 375 degrees. Wash and cut the potatoes, and then toss them with olive oil in the roasting pan. You'll need to roast them for about an hour, till they're crispy and browned and soft on the inside. Take the steak out of the fridge (or your grocery bag) set it out on the counter to come down to room temp.

2. Meanwhile, mince the onion for the potatoes and set it aside. Put a sturdy skillet on the stove over high heat. Salt and pepper the steak, and sear it in the skillet. 

3. Transfer the steak to the oven (alongside the potatoes), and cook until they get to your desired doneness, about 10 minutes. Set the steak aside to rest, and then slice. Set the skillet back on the stove with 1/4 cup water to scrape up any browned bits. 

4. Arrange arugula on a serving dish, drizzle with olive oil and lemon, and season with salt and pepper. Place steak slices on top, and pour pan juices over everything. 

5. Remove potatoes from oven, toss with salt, lemon juice, and minced onion, and serve!

Read More:
Potato Salad with Arugula and Dijon Vinaigrette
Lemon Ricotta Spaghetti with Arugula
Pea Shoot and Baby Arugula Salad with Meyer Lemon Vinaigrette


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Written by: Sarah_Sherwood

Editorial Intern at Food52