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Steak and potatoes get fresh touches with a vibrant green sauce and a big handful of salad. Plus, the spuds are already steamed, so they’re irresistibly easy to smash and fry.
Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Steak (see note below)
What You'll Need
Salt and freshly ground pepper
On a cutting board, lightly smash each of the steamed potatoes with the palm of your hand. In a large cast-iron skillet or sauté pan over medium-high heat, warm 3 tablespoons olive oil. Add the potatoes and season with salt and pepper. Cook until potatoes are golden on the first side, 4 to 5 minutes. Flip and continue to cook until browned on both sides, 4 to 5 minutes longer. Transfer to a plate, sprinkle with salt and cover with foil to keep warm until ready to serve.
Meanwhile, trim the fennel, reserving any fronds for sprinkling. Cut the bulb in half lengthwise, then thinly slice crosswise. In a bowl, toss the fennel bulb with the juice of ½ lemon, 2 tablespoons olive oil, and salt to taste. Set aside and let marinate.
Remove the steak from the packaging, pat dry with paper towels, and season generously with salt and pepper on both sides.
Wipe out the pan, return the pan to high heat, and warm 1 tablespoon vegetable oil. When the pan is searing hot, add the steak and sear until browned on the first side, 3 to 5 minutes. Flip and continue to cook until done to your liking, 3 minutes longer for medium, depending on thickness. Transfer the steak to a cutting board to rest, 5 minutes. Slice across the grain.
Transfer the steak and potatoes to plates. Fold a couple handfuls of the arugula into the marinated fennel, and season with salt to taste. Heap the salad on the side, and sprinkle with the fennel fronds. Generously drizzle the steak and crispy potatoes with salsa verde and serve warm.