Seared Steaks & Roasted Potatoes with Corn, Tomatoes & Herbed Crème Fraîche
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 4 Bavette Steaks
- 4 Ounces Cherry Tomatoes
- 3 Cloves Garlic
- 2 Scallions
- 2 Ears Of Corn
- 1 Lemon
- 1 Pound Prince Of Orange Potatoes
- 1 Bunch Basil
- 1 Bunch Parsley
- 2 Tablespoons Butter
- ⅓ Cup Crème Fraîche
Directions
-
Preheat the oven to 450°F.
-
Wash and dry the fresh produce.
-
Halve the potatoes lengthwise.
-
Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs.
-
Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops.
-
Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).
-
Halve the tomatoes.
-
Pick the basil leaves off the stems; discard the stems.
-
Finely chop the parsley leaves and stems.
-
Quarter and deseed the lemon.
-
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, cut sides down. Roast 25 to 27 minutes, or until tender when pierced with a fork. Remove from the oven and transfer to a large bowl.
-
While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.
-
While the steaks rest, add 2 teaspoons of olive oil to the pan of reserved fond.
-
Heat on medium-high until hot.
-
Add the corn, white bottoms of the scallions and half the garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
-
Add the tomatoes and butter; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes have softened. Remove from heat.
-
Stir in the basil (tearing just before adding) and half the parsley; season with salt and pepper to taste.
-
In a bowl, combine the crème fraîche, remaining garlic paste and parsley and the juice of 2 lemon wedges; season with salt and pepper to taste.
-
To the bowl of roasted potatoes, add half the green tops of the scallions and the juice of the remaining lemon wedges. Toss to coat; season with salt and pepper to taste.
-
Divide the rested steaks and dressed potatoes between 4 plates. Top with the cooked corn and tomatoes. Garnish with the remaining green tops of the scallions. Serve with the seasoned crème fraîche on the side. Enjoy!