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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
pound fingerling potatoes
teaspoon kosher salt, plus more for finished dish
steaks, your preferred cut, 6 to 8 ounces each
2 to 3
bitter greens, like escarole, radicchio, or endive, chopped or sliced
sherry vinegar, to taste
olive oil, to taste
Charred scallion butter (https://food52.com/recipes...)
- Wash the potatoes and dry them thoroughly. Place them and the salt in a pot and boil until tender when poked with a fork.
- 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.
- Let the steak rest, and meanwhile, fry the eggs sunny side up.
- Mix the warm potatoes with the bitter greens and dress them with sherry vinegar, olive oil, and kosher salt.
- 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.
- This recipe is a Community Pick!