This steak dinner combines crispy roasted potatoes, peppery greens, and a smoky paprika aioli for a bold, balanced plate.
Notes
Wine pairing: 2009 La Syrah.
Ingredients
1 clove garlic
1 lemon, divided
12 ounces fingerling potatoes
8 ounces dandelion greens
10 ounces skirt steak
1/4 cup mayonnaise
1/2 teaspoon smoked paprika
1 packet honey
Instructions
Preheat oven to 425F. Mince garlic, zest and halve lemon, halve potatoes lengthwise, rinse greens, and pat steak dry.
Roast potatoes: toss with olive oil, salt, and pepper. Arrange cut-side down on a baking sheet and roast until golden and tender, about 20 minutes.
Make aioli: combine garlic, juice of 1/2 lemon, a pinch of zest, mayonnaise, and smoked paprika. Season to taste.
Make salad dressing: whisk juice of remaining 1/2 lemon, honey, and olive oil in a large bowl. Season and toss with dandelion greens.
Cook steak: heat olive oil in a pan over medium-high heat. Season steak with salt and pepper and cook 2 to 3 minutes per side for medium-rare. Rest 5 to 10 minutes.
Slice steak against the grain. Plate steak with potatoes and greens, and serve with paprika aioli.