Tonight’s recipe puts a Southwestern spin on the classic steak dinner. At the base of our hash are twice-cooked potatoes—boiled for creamy interiors, then sautéed for crispy exteriors. We’re cooking them alongside tender summer squash and poblano pepper, known for its smoky heat. (Chefs, your squash may be green zucchini, grey zucchini, or yellow squash.) And to spoon over the hash and steak, a creamy sauce with pickled jalapeño, lime juice, and fresh cilantro adds a cooling finish with a bit of kick.
Ingredients
Ingredients
- 1 Ribeye Steak
- 2 Garlic
- 1 Kirby Cucumber
- 1 Lime
- 1 Summer Squash
- 1 Cilantro
- 2 tbsp Crème Fraîche
- 1 oz Sliced Pickled Jalapeño Pepper
- 3/4 lb Yukon Gold Potatoes
- 1 Poblano Pepper
Instructions
Instructions
Prepare the ingredients & marinate the cucumber:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the lime. Medium dice the potatoes. Peel the garlic; using the flat side of your knife, gently smash each clove once to flatten. Roughly chop the cilantro leaves and stems. Medium dice the squash. Halve the cucumber lengthwise; thinly slice crosswise. Place in a bowl with the juice of 2 lime wedges and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Cut out and discard the stem, ribs, and seeds of the poblano pepper; medium dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.
Cook the potatoes & garlic:
While the cucumber marinates, add the potatoes and garlic to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly.
Cook the steak:
While the potatoes cook, pat the steak dry with paper towels. Season with salt and pepper on both sides. In a large, high-sided pan (or cast iron pan, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest for at least 5 minutes.
Make the sauce:
While the steak cooks, in a bowl, combine the crème fraîche, half the cilantro, the juice of the remaining lime wedges, and as much of the jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil; season with salt and pepper to taste.
Make the hash:
While the steak rests, to the pan of reserved fond, add the cooked potatoes and garlic. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, without stirring, 3 to 4 minutes, or until lightly browned. Add the squash and poblano pepper; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat; season with salt and pepper to taste.
Slice the steak & plate your dish:
Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the hash and sliced steak between 2 dishes. Top the steak with the marinated cucumber (including any marinating liquid). Garnish with the remaining cilantro. Serve with the sauce on the side. Enjoy!