12 ounces baby gold potatoes (about 12 potatoes)
1 (about 1-1/4 pounds) strip steak, at room temperature
1-1/4 teaspoon kosher salt, divided
¾ teaspoon black pepper, divided
1 tablespoon canola oil
2 tablespoons sherry vinegar
1-1/2 teaspoons Dijon mustard
1 teaspoon maple syrup
¼ cup extra virgin olive oil
3 anchovy fillets, finely chopped (1-1/2 tablespoons) optional
2 garlic cloves, finely chopped (2 teaspoons)
1 (5 ounce) package mixed greens (about 5 cups)
1 medium shallot, thinly sliced (about ¼ cup)
¾ ounce Parmigiano Reggiano cheese, shredded (about ¼ cup)

  1. Place potatoes in a medium size microwavable dish. Add 3 tablespoons water and cover with a lid or plate. Microwave on high until potatoes are tender when pierced with a fork, 4 to 5 minutes. Uncover and let cool slightly, 6 to 8 minutes.
  1. While potato cools, pat steak dry with paper towels; sprinkle evenly with ¾ teaspoon salt and ½ teaspoon pepper. Heat a large cast iron skillet over medium high heat until it starts to smoke. Add canola oil and place fatty edge of steak in skillet; cook, holding steak upright using tongs, until fat is browned and begins to render, about 2 minutes. Turn steak onto one flat side and cook, undisturbed, until it starts to brown, about 2 minutes. Flip and cook, undisturbed, 2 more minutes. Turn steak to the opposite edge of the fatty long edge, holding it upright using tongs, and cook until browned, 1 to 2 minutes. Transfer steak to a cutting board and let rest 8 to 10 minutes; reserve drippings in skillet and reduce heat to medium.
  2. While steak rests, gently crush potatoes using the bottom of a flat glass until potatoes crack but are still intact. Add potatoes to skillet and sprinkle with ¼ teaspoon of salt. Cook, turning every 1 to 2 minutes, until potatoes are golden brown and crispy, about 4 minutes. Remove from heat.
  3. Whisk together vinegar, Dijon mustard, maple syrup and remaining ¼ teaspoon each salt and pepper in a small bowl. Gradually whisk in olive oil until smooth and combined. Whisk in chopped anchovies (if desired) and garlic. Pour 2 tablespoons of dressing into a large bowl; add mixed greens, sliced shallot and shredded Parmigiano Reggiano cheese, tossing until lightly coated. Transfer salad to a large platter. Slice steak against the grain and place it and the potatoes evenly on top of the salad. Drizzle with 2 tablespoons dressing and serve with remaining dressing on the side, if desired.

adapted from Marianne Williams, Southern Living Magazine, January 30, 2023

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