Careme

Instructions

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1. 1.

   Preheat a grill to medium-high, about 450°F. Bring 2 quarts water and 2 tablespoons kosher salt to a boil in a medium saucepan.

2. 2.

   Pat 1 Organic Beef New York Strip Steak dry. Season it evenly with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper, rub with 1 teaspoon extra-virgin olive oil, and let stand for 20 minutes while you prepare the vegetables and potatoes.

3. 3.

   Prepare the produce:

   • Cut 12 ounces Organic Heirloom Tomatoes into 1-inch-thick wedges or slabs that will fit securely in a grill basket.
   • Stem, seed, and quarter 1 Organic Rainbow Pepper.
   • Finely chop 1/4 cup Organic Italian Parsley leaves.
   • Mince 2 Organic Garlic cloves.

   Keep the tomatoes and pepper as the prepared grill vegetables; reserve the parsley and garlic as the prepared aromatics.

4. 4.

   Add 1 pound Pee Wee Mixed Potatoes to the boiling salted water. Cook until just tender when pierced, about 15 minutes, then drain well and let steam-dry for 2 minutes.

5. 5.

   Make the Basque vinaigrette by whisking together:

   • 1 tablespoon extra-virgin olive oil
   • 1 1/2 tablespoons sherry vinegar
   • 1/2 teaspoon smoked paprika
   • The prepared garlic
   • The prepared parsley
   • 1/4 teaspoon kosher salt

   Set the vinaigrette aside.

6. 6.

   Toss the prepared grill vegetables with 2 teaspoons extra-virgin olive oil. Place the pepper quarters directly on the grill and cook for 5 minutes. Put the tomatoes in a grill basket or on a sheet of heavy-duty foil, add them to the grill, and continue cooking both vegetables for 3 to 4 minutes. Turn the pepper as needed until tender and charred; remove the tomatoes as soon as they are lightly marked and warmed without collapsing.

7. 7.

   Lightly crush each cooked potato until split but still intact, then coat them with 1 tablespoon extra-virgin olive oil. Grill in a grill basket or grill-safe skillet until crisp and browned, 4 to 5 minutes per side.

8. 8.

   Grill the seasoned steak for about 3 minutes per side, adjusting for thickness, until the center reaches 125°F to 130°F for medium-rare. Transfer it to a cutting board and rest for 5 minutes. For USDA-guideline doneness, cook the steak to 145°F and rest it for at least 3 minutes.

9. 9.

   Roughly chop the grilled tomatoes and pepper, then fold them into the Basque vinaigrette to make the warm tomato relish.

10. 10.

    Slice the rested steak thinly across the grain. Spoon the warm tomato relish onto two plates, arrange the steak over it, and serve the crisp grilled potatoes alongside.