Make The Pines' Steak and Fingerling Potatoes

Steak, Fingerling Potatoes, Garlic Scapes, Mustard Greens
Recipe Courtesy of The Pines
Yield 8 servings

At The Pines, we use chuck steak for this dish. It’s one of the most flavorful cuts in the cow, but it’s incredibly tough. To tenderize it, we cure it overnight, then slow cook it sous vide. At home, I recommend using sirloin for this dish. It has a great balance of texture and flavor.

Garlic scapes are an amazing seasonal ingredient. If you can find them at your local famer’s market in spring, grab some. They’re great pickled, sautéed, folded into pasta, etc. In this recipe, we treat them like you would a green bean, blanching them first to soften the exterior, which can be fibrous, then charring them in a pan over high heat. If you can’t find scapes, spring onions are a great substitute. You can even use beans or broccoli prepared the same way.

Ingredients
8 sirloin steaks
5# fingerling potatoes
dry-aged beef fat (if available)
2# garlic scapes
baby mustard greens (or other spicy greens like watercress, arugula, etc.)
black pepper
red wine vinegar
beef stock reduction (recipe follows)

1. Season your steaks the night before with kosher or sea salt.
2. Pull the steaks out of the fridge and let them sit at room temperature for at least an hour before cooking. This will allow you to cook them more evenly.
3. Wash the potatoes and place them in a pan with beef fat or butter and season generously with salt.
4. Cover with foil and roast in an oven at 350 until tender, about 45 minutes (cooking time will vary based on the size of your potatoes).
5. Blanch the scapes in boiling, salted water until tender, about 2 minutes.
6. Shock in ice water, then dry on paper towels.
7. Cook the steaks on a grill or in a pan, turning frequently to ensure even cooking.
8. When they reach your desired doneness (medium-rare), take them off the heat and let them rest for at least 8 minutes (you can place a pat of butter on the each steak as they rest for additional deliciousness).
9. Char the scapes in the same pan/grill in which you cooked the steaks.
10. Season the reserved stock with a little red wine vinegar and fresh cracked black pepper.
11. Stir in a pat of butter and whisk to emulsify.
12. Dress the mustard greens with a little vinegar, oil, and salt.
13. Slice the steak and serve with the roasted potatoes, charred scapes, and a spoonful of sauce. Garnish with the mustard greens.

Beef Stock Reduction

10# Beef bones
3 large onions
2 stalks celery
1 head garlic
4 sprigs thyme
2 bay leaves
1tsp black peppercorns

1. Preheat an oven to 425.
2. Roast bones, turning occasionally, until lightly browned, about half an hour.
3. Transfer bones and any rendered fat to a large stock pot and cover with water.
4. Bring to a simmer and cook over very low heat for at least 8 hours and up to two days. The longer you cook the bones, the more gelatin they will release. This will give your stock more body and a pleasant texture.
5. Remove bones from the stock and add the veg, cleaned and roughly chopped, along with the herbs and black peppercorns.
6. Simmer for an additional 2 hours, then strain.
7. Discard the veg, skim off any fat that rises to the top, and transfer the stock to a clean pan.
8. Reduce the stock until it is thick enough to coat a spoon.
9. At this point, you can reserve enough sauce for dinner and store the rest in the refrigerator for up to 3 days or the freezer for up to 3 months.