This perfect summer dish is full of flavor. Papas Bravas is traditionally a spanish dish of crispy potatoes served with aioli.
Wine Pairing: 2009 La Syrah
Roasting potatoes cut-side down exposes their tender insides directly to the hot baking sheet, resulting in crispy perfection. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit youtube.com/theplated for helpful how to videos!
USDA recommends cooking beef to 145° F.
- 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
1. Prepare Ingredients
Preheat oven to 425°F. Mince garlic. Zest lemon, then halve. Rinse potatoes and halve lengthwise. Rinse dandelion greens. Rinse steak and pat dry with paper towel.
2. Roast Potatoes
On a baking sheet, toss potatoes with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer cut-side down and roast until golden brown and tender, about 20 minutes.
3. Make Aioli
Meanwhile, in a small bowl, combine garlic, juice of 1⁄2 lemon, a pinch lemon zest, mayonnaise, and smoked paprika. Taste and add salt and pepper as needed. Set aside. Discard remaining lemon zest.
4. Make Salad
In a large bowl, combine juice of remaining 1⁄2 lemon, honey, and 11⁄2 tablespoons olive oil. Taste and add salt and pepper as needed. Add dandelion greens and toss to coat.
5. Cook Steak
Heat 1⁄2 tablespoon olive oil in a medium pan over medium-high heat. Season steak on both sides with salt and pepper. When oil is just smoking, add steak and cook until browned outside and medium rare, 2-3 minutes per side. Remove from pan and set aside to rest for 5-10 minutes.
6. Plate Steak
Cut steak against the grain into 1⁄4-inch slices. Divide dandelion greens and potatoes evenly between 2 plates. Serve alongside steak with aioli for dipping.
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