Marinate Ahead
Cast-Iron Cowboy Steaks
Crispy Potato and Arugula Salad
Ingredients
- 1½ Tbsp instant espresso powder (or other finely ground coffee)
- 1 Tbsp ancho chile powder
- 1 tsp ground cumin
- 1 Tbsp honey
- 1 tsp salt
- 1 tsp pepper
- 3 (8-oz) New York strip steaks, trimmed
- 2 Tbsp olive oil
Instructions
- Combine espresso, chile powder, cumin, honey, salt, and pepper; rub over steaks.
- Cook steaks in hot oil in a large cast-iron or nonstick skillet over medium-high heat 4 minutes per side or to desired doneness. Let stand 5 minutes before thinly slicing across the grain.
Side Dish Ingredients
- 2 lb organic baby Yukon Gold potatoes
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh parsley
- 1 tsp seasoned salt
- 1 (5-oz) pkg arugula
- 1 Tbsp fresh lemon juice
Side Dish Instructions
- Preheat oven to 450°F. Steam potatoes in a steamer basket over simmering water 5 minutes or until tender.
- Place potatoes on a lightly greased foil-lined baking sheet. Gently smash potatoes using bottom of a sturdy glass or spatula. Whisk together oil, garlic, parsley, and seasoned salt; drizzle over potatoes.
- Bake 12 to 15 minutes or until browned and crisp. Toss potatoes with arugula and lemon juice.
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