Steak and Potatoes Night + an Orange and Shiitake Salad

Some people say you can have your steak...and potatoes too! Okay, so a rib eye the size of my face and a heaping pile of fingerlings probably should be kept as an occasional meal, but every now and again it can't do too much damage [I hope!]. I thought I'd share my recent foray into the world of steak and potatoes, with a bit of salad to freshen things up a bit. Any of these recipes would do nicely on their own, but paired together made for a quite a meal.

Whole Foods had a sale on rib eye cuts, otherwise it's really not a cut of meat I cook much these days [again because of that whole trying to eat less indulgent cuts of meat]. Rib eye is a marbled piece of beauty though, and it doesn't take much to make it delicious. I like to take the meat out of the fridge for at least a half hour [the meat should be defrosted by this point!] to let it come to room temperature.  I leave it on a cutting board, drizzled with canola oil [or any other oil that has a high burning point] during that time. About 10 minutes before I'm ready to cook, I'll generously sprinkle sea salt [I like to use flaky Maldon] and fresh cracked pepper.  [scroll to the bottom for the complete recipe!]


Fingerlings have always been a favorite of mine.  They feel just a bit more special and their petite size makes them fantastic candidates for roasting. The garden herbs have been exploding as of late, so I grabbed several sprigs of rosemary, sage, thyme and oregano. [see recipe at the bottom!]

I've cooked steak and potatoes using these methods for years, but the salad was a bit of a departure for me.  I wanted something that would remain savory, but had a brightness that would cut the fattiness of the steak. I decided to pair a mixture of orange segments, thinly sliced shiitake mushrooms and sliced red onion with some peppery arugula and alfalfa sprouts [mainly because I have a huge tub of them and need to make use of them anytime I can!]. The dressing was simple, only red wine vinegar and extra virgin olive oil.  All the components of this salad worked so well alongside the steak.  If you're trying to steer clear of carbs, I'd just double up on the salad and skip the potatoes, but I wasn't about to forego those crisp little nuggets of joy!





  • 1lb fingerling potatoes
  • 6 large cloves of garlic, unpeeled [use more if you love garlic like I do!]
  • 2 sprigs each of rosemary, sage, thyme and oregano, minced
  • 2 tablespoons extra virgin olive oil
  • sea salt
  • fresh ground pepper

Place a large baking sheet in the oven and preheat to 500F [if you're making the steak, place a cast iron pan in the oven at this time too]. In a bowl, toss together all the ingredients, seasoning with sea salt and pepper.  Remove the pan from the oven once it's reached 500F and place potatoes on sheet and roast for 20 minutes at 425F or until golden brown.  [I like to squeeze the garlic cloves into a small dish and serve as a butter on top of the steak- TRY IT.]


  • 1lb bone in rib eye steak [ours was a bit slim, but I'd go for a thicker cut whenever possible!]
  • canola oil
  • sea salt
  • fresh cracked pepper
  • cast iron pan

Remove your defrosted steak from the fridge. Place cast iron pan in the oven and preheat to 500F. Coat the steak with canola oil and allow to sit for 10 minutes. Remove the pan from the oven and heat on medium high. Season both sides of the steak generously with sea salt and cracked pepper [this will help create that coveted golden crust]. Place the steak in the hot pan and sear for two minutes on the first side and another two on the second. If you have a thicker cut, place the pan in the oven and cook for another two minutes.  Ours was thinner, so it didn't need this step. Allow the steak to rest for at least 10 minutes before serving. [perfect time to assemble your salad!]


  • 3-4 cups baby arugula [you can also mix in spinach or watercress]
  • 1/2 cup alfalfa sprouts
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup shiitake mushrooms, thinly sliced
  • 1 orange, supremed [segment the orange and remove any white membrane, squeezing any excess juice onto the oranges]
  • 2 sprigs parsley, minced
  • 1 tablespoon red wine vinegar
  • 2 teaspoons extra virgin olive oil
  • sea salt and fresh ground pepper

In a large bowl, whisk together red wine vinegar and extra virgin olive oil. Add the rest of the ingredients and toss together, seasoning with salt and pepper