Grilled Steak and Scalloped Potatoes "Parmigiana"

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Serves 4

Scalloped Potatoes Parmigiana:

1 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced

1/2 cup heavy cream

1.2 cup whole milk

2/3 cup grated Parmigiano Reggiano

Kosher salt and freshly ground pepper to taste

4 Tbsp. butter (1/2 stick), cubed

——

  1. Preheat the oven to 400F and butter a 9-inch baking dish.

  2. Arrange potatoes in the prepared pan in an even layer. In a medium bowl, combine cream, milk, Parmigiano Reggiano, and salt and pepper; pour over potatoes. Top with cubes of butter.

  3. Bake for 20 to 25 minutes until bubbly and golden brown.


Vinaigrette:

2/3 cup grated Parmigiano Reggiano

2/3 cup extra virgin olive oil

1/3 cup sour cream

Dash turmeric

——

  1. Combine all ingredients in a blender and blend until smooth. Store extra vinaigrette in the refrigerator for up to one week.

Steak:

1/4 cup plus 3 tbsp. breadcrumbs

1/4 cup plus 3 tbsp. grated Parmigiano Reggiano

2 tbsp. tomato paste

Grated peel of 1/2 orange

Grated peel of 1/2 lemon

1 teaspoon chili powder

1 clove minced garlic

Salt and pepper to taste

4, thin-cut boneless sirloin steaks

——

  1. Combine the first eight ingredients and coat the steaks with the mixture on both sides. Sear steaks on a grill pan or in a cast iron pan on both sides until cooked to desired doneness.

TO SERVE:

Place one steak and a portion of the potatoes on each plate. Drizzle the vinaigrette over the steaks or serve on the side. 

credits to CAST Alimenti
Susanna Romano