steak, lemon, pea shoots; balsamic potatoes, thyme


It’s steak and potatoes, . . . also lemon, pea sprouts, thyme, and balsamic vinegar (I’m rarely able to stay on track with ‘tradition’).  By the way, I’m way behind with these blog entries; this is actually a meal prepared when the weather was still cold.

  • one juicy 14-ounce aged ribeye steak from Ottomanelli & Sons Meat Market, dried very well, seared on both sides in a low-rimmed, enameled, cast iron pan, then placed in a 425º oven for about seven minutes, removed, allowed to sit a few minutes, in the pan, while being dressed with a bit of lemon juice, pea shoots from Lucky Dog Organic, and some olive oil
  • German Butterball potatoes from Mountain Sweet Berry Farm, sliced to about 1/2 inch, and half their weight of red onion from John D. Maderna Farm, cut into eighths down to the stems,  sautéed together in butter for about 10 to 15 minutes, then seasoned with salt and pepper, a large bunch of thyme (still on the stem) from Keith’s Farm and about a third of a cup of balsamic vinegar added to the pan, pushed about, then everything covered with foil and baked in a 400º oven for about 20-30 minutes.  The recipe is basically one found in the pages of the Rogers Gray Italian Country Cook Book.
  • the wine was a California red, La Tau JC van Staden Malbec 2013