When Artichoke Hart had to capture the attention of the British delegation, he knew he couldn’t stray far from basic meat and potatoes. But it had to be gourmet, so this is what he came up with, and it’s all about meticulous sauteeing and presentation. With strips of perfectly cooked steak atop a mound of potato chunks, topped with a garlic/butter sauce, this dish was both simple, elegant and scrumptious.

INGREDIENTS

For potatoes:
3 tbsps olive oil
1 pound medium Yukon Gold or red potatoes, cut into 3/4 inch wedges
1/2 tsp kosher salt

For steak and garlic butter:
2 (1 inch thick) rib eye or New York steaks (about 10 ounces each), or 1 and 1/2 pounds flank steak, cut into 2 pieces.
1 tsp kosher salt
balsamic glaze
4 tbsps unsalted butter (1/2 stick)
3 cloves garlic, minced
2 tbsps chopped fresh parsley leaves
1 tsp freshly squeezed lemon juice

METHOD

1. Cook the potatoes: Heat the oil in a 12-inch cast-iron skillet over medium heat until shimmering. Add potatoes cut side down, sprinkle with the salt, and cook until golden brown and the potatoes release easily from the pan (about 10 min). Using tongs, flip each wedge to another cut side and cook until browned and the potatoes are tender, 10-15 min more. (Yes, this is time-consuming but the end result is stupendous)
2. Meanwhile, dry the steaks with paper towels. Season all over with 1 tsp salt and set aside. When the potatoes are ready, transfer to a serving platter.
3. Cook the steaks: Wipe the skillet with paper towels and return to high heat until the pan starts to smoke just a bit. Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 min. Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 4 min.
4. Carefully add the butter to the pan (don’t overdo the butter or the end result is greasy). Flip the steaks once more. Tilt the pan so the butter pools on one side and add the garlic to the pool. Use a large spoon to baste the butter over the steaks. Flip again and repeat with basting. Continue cooking and begin checking the internal temperature of the steaks. Medium rare is between 125 degrees and 130 degrees; medium slightly higher. Remove the pan from the heat.
5. Transfer the steaks to a clean cutting board and let rest for 5 minutes. Meanwhile, stir the parsley and lemon juice into the juices in the pan. Let cool for a few minutes, then taste and season with more salt and lemon as needed.
6. Cut the steaks across the grain into 1/2 inch thick slices. Drizzle plates with balsamic glaze, place potatoes in the centre of the plate. Place steak strips in a pyramid in the centre of the potato. Drizzle with the garlic butter pan sauce. Note: I also quick-fried some sliced cocktail tomatoes as garnish near the end. They soak up a little garlic sauce and are served warm, not fried).