Steak Ala Pobre Recipe

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

Toss halved tomatoes with 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon chopped oregano/thyme. Arrange cut side up on the sheet.

Roast for 18–22 minutes until edges caramelize and flesh collapses slightly. Remove from oven and keep warm.

Preheat a grill or grill pan over medium-high heat and lightly oil the grates.

In a bowl, toss zucchini slices, bell pepper strips, onion wedges and asparagus with 2 tablespoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper until evenly coated.

Grill vegetables in batches: zucchini and peppers 3–4 minutes per side until grill marks form and tender; onions 4–5 minutes per side until softened; asparagus 2–3 minutes per side until bright and tender-crisp. Transfer to a warm platter and sprinkle with remaining 1/4 teaspoon salt if needed.

Bring steaks to room temperature for 20–30 minutes. Pat dry with paper towels and season both sides with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

Heat a heavy cast-iron skillet or grill to high. Add 2 tablespoons olive oil and when shimmering, sear steaks 2–3 minutes per side for medium-rare (thicker steaks may need 3–4 minutes).

During the last minute of cooking, add 2 tablespoons butter, smashed garlic and thyme to the pan. Tilt the pan and spoon the melted butter over the steaks (baste) for flavor and finish.

Remove steaks and rest on a cutting board for 6–8 minutes. Reserve the pan with browned bits for the gravy.

With the steak pan over medium heat (use same pan to capture fond), add 2 tablespoons butter. When melted, add the finely minced shallot and sauté 1–2 minutes until translucent.

Add 2 teaspoons cracked black pepper and cook 30 seconds to bloom the spice.

Sprinkle in 2 tablespoons flour and cook, stirring, 1–1.5 minutes to make a roux without browning too darkly.

Gradually whisk in 1 cup beef stock, scraping up browned bits, until smooth. Simmer gently 3–4 minutes to reduce slightly.

Stir in 1/4 cup heavy cream and 1 teaspoon soy or Worcestershire sauce. Simmer 1–2 minutes until gravy coats the back of a spoon; adjust thickness with up to 2 tablespoons more stock if too thick.

Remove from heat and stir in 1/2 teaspoon truffle oil and 1/4 teaspoon salt. Taste and adjust seasoning. Keep warm.

In a medium bowl whisk lemon juice, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Add baby arugula and toss to coat. Top with Parmesan shavings if using and hold at room temperature.

Slice rested steaks against the grain into 1/4–1/2-inch slices.

Arrange a portion of grilled vegetables and 2 roasted tomato halves on each plate. Place slices of steak alongside or atop the vegetables.

Spoon 2–3 tablespoons truffle pepper gravy over the steak (and a little over the vegetables if desired).

Add a small mound (about 1 cup) of dressed arugula to each plate.

Finish with a light sprinkle of flaky sea salt and additional cracked black pepper to taste. Serve immediately.