Deliciousness of the Day

Steak With Crispy Potatoes and Pistachio Pesto

Whatcha Need:

1 1/2 pounds small red potatoes, sliced 1/4 inch thick

1/4 cup plus 3 tablespoons olive oil

kosher salt and black pepper

1/2 cup fresh flat-leaf parsley

1/4 cup roasted shelled pistachios

1 small clove garlic

2 strip or sirloin steaks (about 1 inch thick; 1 1/2 pounds total)

1 bunch broccoli rabe (about 1 pound)

How to do it:

Heat oven to 425° F. On a large rimmed baking sheet, toss the potatoes, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Roast until golden, 25 to 30 minutes.

Meanwhile, in a food processor, finely chop the parsley, pistachios, and garlic with ¼ cup of the remaining oil, and ¼ teaspoon each salt and pepper.

Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon each salt and pepper and cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board.

Wipe out the skillet. Add the broccoli rabe and ½ cup water and simmer, covered, until tender, 2 to 3 minutes. Slice the steak and serve with the broccoli rabe, potatoes, and pesto.