Steak, Potato, Onion, And Rutabaga (swede) Recipe

Prep and roast potatoes

Preheat oven to 425°F (220°C). Wash and cut potatoes into 1-inch cubes; place in a bowl and toss with 1 tbs olive oil, 1/2 tsp salt, 1/2 tsp pepper and half the smoked paprika. Spread in a single layer on a rimmed baking sheet. Roast for 25–30 minutes, turning once, until golden and tender.

Caramelize onions

While potatoes roast, thinly slice the yellow onion. Heat 1 tbs olive oil in a large skillet over medium heat. Add onions and a pinch of salt and cook, stirring occasionally, until soft and deeply golden, about 15–20 minutes. If onions brown too quickly, reduce heat and add 1–2 tbs water to deglaze.

For service: when potatoes are almost done (last 5 minutes), stir the caramelized onions into the potatoes on the sheet pan to finish together so flavors meld.

Prep and cook rutabaga

Peel the rutabaga and cut into 1/2-inch cubes. Bring a pot of salted water to a boil, add rutabaga and simmer 12–15 minutes until fork-tender. Drain well.

In a skillet over medium heat, melt 1 tbs butter. Add the cooked rutabaga and sauté 5–7 minutes until edges caramelize. Stir in maple syrup (if using), 1/2 tsp salt and 1/2 tsp pepper and cook 1–2 minutes more to glaze. Keep warm for plating.

Bring steaks to temperature & season

Remove steaks from refrigerator 30–45 minutes before cooking to reach near room temperature. Pat dry with paper towels. Season both sides generously with 1/2 tsp kosher salt per side (total 2 tsp distributed) and 1/4 tsp black pepper per side (total 1 tsp distributed).

Sear and finish steaks

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 tbs neutral oil and swirl. Sear steaks 2–3 minutes per side for medium-rare depending on thickness (1-inch steak ~3 min/side). During the last 1–2 minutes of cooking, add 2 tbs butter, smashed garlic and thyme to the pan. Tilt the pan and spoon melted butter over steaks (basting) to build flavor. Remove steaks to a cutting board and tent loosely with foil; rest 5–8 minutes. Sprinkle coarse sea salt to finish.

Slice steak against the grain into 1/4-inch slices when ready to serve.

Make the sauce

In a small saucepan over medium heat combine 2 tbs Dijon mustard, whole grain mustard, and the white wine (or chicken stock). Simmer about 1 minute to reduce slightly. Stir in heavy cream and sour cream/Greek yogurt and whisk until smooth and warmed through, about 1–2 minutes. Season with 1/4 tsp salt, 1/4 tsp pepper and 1/2 tsp lemon juice if using. Taste and adjust seasoning. Keep warm (do not boil) until service.

Whisk together 1/4 cup ketchup, 1 tsp hot sauce, 1/4 tsp smoked paprika and 1/2 tsp apple cider vinegar in a small bowl. Adjust heat to taste. Set aside in refrigerator until service.

Whisk together soy sauce, Worcestershire, 1 tbs ketchup, 1/2 tsp brown sugar and 1/4 tsp black pepper in a small bowl. Taste and balance sweet/salty; warm gently if preferred.

Arrange a portion of roasted potatoes and caramelized onions on each plate with a spoonful of glazed rutabaga. Fan sliced steak alongside or atop the vegetables. Drizzle mustard cream sauce over the steak or serve on the side. Offer spicy ketchup and/or house steak sauce in small ramekins. Garnish with chopped parsley and serve immediately.

Estimated resting and final warm-up times: ensure steak rests 5–8 minutes and sauces are warm before serving.