Author Notes
This recipe comes from Chef Jacob Weaver at Juliet Ristorante in Austin, Texas. It's adapted for a home cook who might not have access to a hard wood fire to grill the steaks over. Whatever you do, do not go without their Charred Scallion Butter. —Paula Disbrowe
Ingredients
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1 pound
fingerling potatoes
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1 teaspoon
kosher salt, plus more for finished dish
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4
steaks, your preferred cut, 6 to 8 ounces each
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8
eggs
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2 to 3
bitter greens, like escarole, radicchio, or endive, chopped or sliced
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sherry vinegar, to taste
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olive oil, to taste
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Charred scallion butter (https://food52.com/recipes...)
Directions
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Wash the potatoes and dry them thoroughly. Place them and the salt in a pot and boil until tender when poked with a fork.
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Over high heat in a cast iron or grill pan, grill the steaks to desired doneness. Feel free to add the cooked potatoes to the pan to give them a nice char, as well.
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Let the steak rest, and meanwhile, fry the eggs sunny side up.
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Mix the warm potatoes with the bitter greens and dress them with sherry vinegar, olive oil, and kosher salt.
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Place the potato and bitter green mixture on plates with the eggs on top. Slice the steak and add to plates, and then slather the scallion butter over everything. Serve immediately.
Paula Disbrowe writes frequently about Food and Travel. She lives in Austin, Texas, with her bread baker husband David Norman, two children, and menagerie of retired ranch animals.
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