Steak* Recipe

Inspired by Remington's

Time45m

Serves2

Arugula, crispy confit potato, wild mushroom, manchego, béarnaise dressing

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Ingredients

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1
Prepare the Steak
Season the ribeye steaks generously with salt and pepper. Preheat a skillet or grill over high heat. Cook the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Let them rest for 5 minutes before slicing.
2
Prepare the Confited Potatoes
If using store-bought confit potatoes, heat them in a skillet until crispy. If making from scratch, peel and cube potatoes, cook them in oil at a low temperature until tender, then increase the heat to crisp them up.
3
Sauté the Wild Mushrooms
In the same skillet, add a little olive oil and sauté the wild mushrooms until golden brown and tender, about 5-7 minutes.
4
Assemble the Salad
In a large bowl, combine arugula, sautéed mushrooms, and crispy confit potatoes. Drizzle with béarnaise dressing and toss gently.
5
Serve
Slice the rested steak and serve it on a plate alongside the arugula salad. Shave manchego cheese over the top and garnish with fresh parsley.