roasted potato w/ horseradish sauce + onion-marinated steaks


grocery list:
roasted potatoes w/ horseradish sauce
serves 4
2lb fingerling potatoes, peeled
3Tbs olive oil
3Tbs dry white wine
1Tbs fresh thyme leaves
1tsp salt
2 bunches watercress
1/4C olive oil
1/4C sour cream
2Tbs red wine vinegar
1Tbs freshly grated horseradish root
*we used a horseradish sauce out of a jar that’s dairy free due to our situation…rather than making the above dressing…
onion-marinated flank steak w/ tomatoes
serves 4
1 onion, coarsely chopped
1/4C water
1 3/4lb flank steak
2 large tomatoes, cut into 1/2″ thick slices
1Tbs olive oil
1Tbs coarsely chopped flat-leaf parsley

potatoes w/ horseradish sauce
1. taking time to peel the potatoes is semi-annoying but it’s a nice alternative and they get so crisp. preheat oven to 450.
2. in a medium bowl, toss potatoes, oil, wine, thyme + salt. spread out in a single layer on a baking sheet, bake about 40 mins.
2. meanwhile make the dressing – in a large bowl, whisk oil, sour cream, vinegar + horseradish. Season to taste w/ S+P.
3. add warm potatoes to dressing + toss to coat. divide among 4 plates + top each with a handful of watercress.

onion-marinated steaks w/ tomatoes
1. in a blender, combine the onion w/ water and puree until smooth. in a gallon ziploc pour the onion puree on the steaks and let marinate at room temp for 1 hrs.
2. in a cast iron skillet, over moderate med-high temp, scrape off excess marinade. season w/ S+P and cook for roughly 8 mins (for med rare), flipping only once. transfer to a plate and let rest 5 mins.
3. arrange tomatoes on a plate and season w/ S+P, drizzle w/ olive oil and sprinkle w/ parsley. thinly slice the steaks against the grain, transfer to plates + serve.



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