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Steak and Potatoes with Dandelion Green Pesto


Steak and Potatoes with Dandelion Green Pesto

Molly Shuster
This classic pairing gets a spring twist with the addition of slightly astringent dandelion green pesto made robust with Pecorino Romano. Each rib-eye steak should feed two people.
Servings 4

Ingredients
  

PESTO

  • 1 bunch dandelion greens washed and dried, tough stems removed
  • 1 bunch basil stems removed
  • cup toasted almonds
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • ¾ cup extra-virgin olive oil
  • cup grated Pecorino Romano
  • Sea salt to taste
  • Freshly ground pepper to taste

STEAK AND POTATOES

  • pounds fingerling potatoes halved lengthwise
  • pounds green beans trimmed
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 2 rib-eye or strip steaks about 1¼ pounds each
  • 1 teaspoon grapeseed or canola oil

Instructions
 

PESTO

  • ► Place greens, basil, almonds, garlic, and lemon juice in the bowl of a food processor. Process until finely ground. With the motor running, slowly add oil.
  • ► Add cheese and season to taste with salt and pepper. Pulse 2 or 3 times to combine.

STEAK AND POTATOES

  • ► Heat oven to 350ºF. Place potatoes in a large pot of salted water. Bring to a boil, then reduce heat to medium-low. Simmer until potatoes are fork-tender but retain their shape, about 12 to 15 minutes. Using a slotted spoon, transfer to a large mixing bowl. Add green beans to the water, and cook for a couple of minutes, just until they begin to soften slightly— you want to keep them crisp. Transfer green beans to the bowl with the potatoes, and toss with about ⅓ of the pesto. Season with salt and pepper. Cover and keep warm.
  • ► Generously season steaks with salt and pepper. Heat oil in a large cast-iron or heavy-bottom skillet over medium-high heat. Add steaks and cook 5 minutes per side. Place in the oven and cook another 3 to 5 minutes for medium-rare steaks. Let steaks rest for a few minutes before slicing.
  • ► Slice steak into ½-inch-thick pieces, and divide between 4 plates. Spoon pesto over the top, and serve potatoes and green beans on the side.

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.

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